SPRING VEGETABLE FRITTATA

Spring Vegetable Frittata image

Enjoy this quick and easy vegetable frittata - ready in 35 minutes. Perfect for breakfast in spring!

Provided by By Betty Crocker Kitchens

Time 35m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons 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
1/4 cup grated Parmesan cheese

Steps:

Heat oven to 375°.
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.
Bake 10 to 12 minutes or until set in center. Sprinkle with cheese. Cut into wedges.

Nutrition Facts : Calories 150, Carbohydrate 5 g, Cholesterol 225 mg, Fat 1, Fiber 1 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 3 g, TransFat 0 g

*** Explore more Spring Vegetable Frittata Recipes »

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