Name: Zucchini Tomato Frittata
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1/3 cup sun-dried tomatoes (not packed in oil) -; 1 cup boiling water -; 1-1/2 cups egg substitute -; 1/2 cup 2% cottage cheese -; 2 green onions, chopped -; 1/4 cup minced fresh basil or 1 tablespoon dried basil -; 1/8 teaspoon crushed red pepper flakes -; 1 cup sliced zucchini -; 1 cup fresh broccoli florets -; 1 medium sweet red pepper, chopped -; 2 teaspoons canola oil -; 2 tablespoons grated Parmesan cheese -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Tomato Frittata

1. 1/3 cup sun-dried tomatoes (not packed in oil) -

2. 1 cup boiling water -

3. 1-1/2 cups egg substitute -

4. 1/2 cup 2% cottage cheese -

5. 2 green onions, chopped -

6. 1/4 cup minced fresh basil or 1 tablespoon dried basil -

7. 1/8 teaspoon crushed red pepper flakes -

8. 1 cup sliced zucchini -

9. 1 cup fresh broccoli florets -

10. 1 medium sweet red pepper, chopped -

11. 2 teaspoons canola oil -

12. 2 tablespoons grated Parmesan cheese -

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.