Mixed Vegetable Frittata

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 -4 tablespoons olive oil (should have a green tint, if it is gold, then it has gone bad)
• 1 tablespoon pesto sauce
• 1 tablespoon garlic, chopped
• 1/4 cup green onion, chopped (or any onions)
• 1/4 cup red bell peppers or 1/4 cup green bell pepper, chopped
• 4 -5 asparagus, sliced (potatoes, or broccoli are also good)
• 1 medium zucchini, sliced (yellow squash works too)
• 6 -8 mushrooms, sliced (baby bellas work well)
• 1/2 cup fresh baby spinach
• 1 cup egg beaters egg substitute (3 - 4 eggs)
• 1/3 cup shredded cheddar cheese or 1/3 cup parmesan cheese or 1/3 cup mozzarella cheese or 1/3 cup asiago cheese

Recipe

• 1 *pre-heat oven to 400º (broil).
• 2 in medium skillet add olive oil, pesto, and garlic. sauté on medium heat until fragrant (1-2 minutes).
• 3 add onions and peppers and continue to sauté for an additional 2-3 minutes.
• 4 next add asparagus or broccoli (potatoes should be cooked ahead of time if you want to use those).
• 5 after 2-3 minutes, add the zucchini and mushrooms.
• 6 when vegetables are nearly cooked, add the spinach and cook until dark green.
• 7 make sure the veggies are pretty much evenly distributed and flat, then pour in the egg beaters.
• 8 cook on stove top for about 3 minutes and then transfer to oven to cook the top portion of the egg.
• 9 when the top begins to puff in the middle, bring back to stove top.
• 10 add cheese, then place under broiler for additional 2 minutes (until cheese is melted and bubbly).
• 11 cut into wedges and serve (this re-heats well in the microwave for leftovers).
• 12 *note - all measurements are approximate and can be changed to your preferences.