Fresh Vegetable Frittata

 

2

teaspoons olive or canola oil

1

cup broccoli flowerets

1

medium carrot, shredded (1/2 cup)

1

medium onion, chopped (1/2 cup)

1

cup fat-free egg product or 4 large eggs

1/4

cup fat-free (skim) milk

1

tablespoon chopped fresh parsley

1/4

teaspoon salt

1/4

teaspoon red pepper sauce

1/2

cup shredded sharp reduced-fat Cheddar cheese (2 ounces)

1

tablespoon grated Parmesan cheese

• 1 In 10-inch skillet, heat oil over medium-high. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
• 2 In medium bowl, beat eggs, milk, parsley, salt and pepper sauce with wire whisk or fork until blended. Pour egg mixture over vegetable mixture. Sprinkle with cheeses; reduce heat to low.
• 3 Cover and cook about 10 minutes or until eggs are set and light brown on bottom. Cut into wedges.