Ingredients for - Zucchini Tomato Frittata
1.
1/3 cup sun-dried tomatoes (not packed in oil)
3.
1-1/2 cups egg substitute
4.
1/2 cup 2% cottage cheese
6.
1/4 cup minced fresh basil or 1 tablespoon dried basil
8.
1 cup sliced zucchini
9.
1 cup fresh broccoli florets
How to cook deliciously - Zucchini Tomato Frittata
1 . Stage
Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2 . Stage
In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
3 . Stage
In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
4 . Stage
Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.
Recipe information
Cooking:
20 min.
Servings per container:
4
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