VEGETABLE FRITTATA

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Vegetable Frittata image

This recipe is from a book I recieved in the Cookbook Swap. A type of Italian omelette. Serve this meatless version with a garden salad topped with your favourite dressing.

Provided by Sageca

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup water
1 cup broccoli floret
1/2 cup carrot, shredded
1/2 cup green onion, chopped
2 (8 ounce) cartons Egg Beaters egg substitute
1 tablespoon fresh basil
1 tablespoon fresh parsley, chopped
1 tablespoon Dijon mustard
1/4 teaspoon pepper
nonstick cooking spray
1 cup cheddar cheese or 1 cup swiss cheese, shredded
tomatoes, slices (optional)

Steps:

  • In medium saucepan combine broccoli, carrot and onion in water. .Bring to a boil. Cover an simmer 6-8 minutes until vegetables are tender-crisp. Drain well.
  • Meanwhile, in a small bowl, beat egg product,basil,parsley,mustard and pepper. thoroughly. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Spread cooked vegetables in the bottom of skillet. Sprinkle with 1/2 the cheese. Pour egg mixture over vegetables. As mixture sets run a spatula around edge of skillet lifting egg mixture so uncooked portion flows underneath
  • Continue cooking until almost set but still glossy.Remove from heat sprinkle with rest of cheese. Cover and let stand 3 minutes or until top is set.
  • Cut into wedges to serve. If desired serve with tomato slices.

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