Italian Frittata with Vinaigrette Tomatoes

 

1

can (14 oz) chicken broth

3/4

cup uncooked bulgur wheat

1

medium zucchini, sliced, slices cut in half crosswise (1 1/2 cups)

1

cup sliced fresh mushrooms (3 oz)

1

small red bell pepper, chopped (1/2 cup)

1

small onion, chopped (1/4 cup)

1/2

teaspoon dried oregano leaves

1/2

teaspoon dried basil leaves

2

cups fat-free cholesterol-free egg product or 6 eggs

1/3

cup fat-free (skim) milk

1/4

teaspoon salt

1/4

teaspoon pepper

1/2

cup shredded mozzarella cheese (2 oz)

3

medium plum (Roma) tomatoes, chopped, drained (1 cup)

2

tablespoons balsamic vinaigrette dressing

• 1 Heat oven to 350°F. In 12-inch ovenproof nonstick skillet, heat broth to boiling over high heat. Stir in bulgur; reduce heat to low. Top bulgur evenly with zucchini, mushrooms, bell pepper and onion. Sprinkle with oregano and basil. Cover; cook 12 minutes. Fluff bulgur with spatula, mixing with vegetables.
• 2 Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with wire whisk until well blended.
• 3 Pour egg mixture evenly over bulgur mixture. Increase heat to medium-low. Cover; cook 5 minutes. Remove cover; sprinkle with cheese. Bake uncovered 5 to 7 minutes or until sharp knife inserted in center of egg mixture comes out clean.
• 4 Meanwhile, in medium microwavable bowl, mix tomatoes and dressing. Microwave uncovered on High 30 seconds to blend flavors.
• 5 Cut frittata into wedges (bulgur will form a "crust" on the bottom; use spatula to lift wedge out of skillet). Top with tomato mixture.