Spring Vegetable Frittata

 

1

tablespoon margarine or butter

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

1

medium green or red bell pepper, chopped (1 cup)

2

small zucchini, chopped (2 cups)

1

small tomato, chopped (1/2 cup)

1/4

teaspoon salt

1/4

teaspoon pepper

1 1/2

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

1/4

cup grated Parmesan cheese

• 1 Heat oven to 375°.
• 2 Melt margarine in 10-inch ovenproof skillet over medium-high heat. Cook onion and garlic in margarine 3 minutes, stirring frequently. Stir in bell pepper; reduce heat to medium. Cook about 2 minutes, stirring occasionally, until crisp-tender. Stir in zucchini, tomato, salt and pepper. Cook 4 minutes, stirring occasionally. Stir in egg product.
• 3 Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.