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Vegetable Frittata

In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes. Stir in tomato, oregano and basil. Reduce heat to medium-low. In medium bowl, beat eggs, and pepper with fork. Stir in cheese. Pour egg mixture over vegetable mixture in skillet. Do not stir. Cover and cook until eggs are set and frittata is light brown. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 tbsp olive oil

1 medium garlic (minced)

1/2 medium zucchini thinly sliced (about 1cup)

1 small bell pepper (red, cut into thin strips

1 small onion (thinly sliced)

1/2 medium tomato chopped

1/2 tsp oregano dried

1/2 tsp basil dried

10 large egg whites

2 large egg with yolks

1/2 tsp ground pepper (fresh)

1/2 cup shredded swiss cheese (low fat (2oz))

2 tbsp parmesan cheese (grated, optional)

Preparation

1In 10-inch ovenproof nonstick skillet, heat oil over medium heat.

2Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes.

3Stir in tomato, oregano and basil. Reduce heat to medium-low.

4In medium bowl, beat eggs, and pepper with fork. Stir in cheese.

5Pour egg mixture over vegetable mixture in skillet. Do not stir.

6Cover and cook until eggs are set and frittata is light brown on bottom, 9 to 11 minutes.

7Meanwhile, preheat broiler.

8Remove frittata from heat and sprinkle with Parmesan if desired.

9Place skillet under broiler and cook until top of frittata is golden brown, 2 to 3 minutes.

10Cut into wedges, and serve hot.

Additional Notes

Nutritional Information - Per Serving: Calories: 150, Protein: 18g, Total fat: 5.75g, Carbs: 6g, Fiber: 1g

Reviews: 0

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