Spring Vegetable Frittata (low Fat/low Cal)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 12 ounces asparagus, trimmed and cut into 1-inch pieces (i used the thin asparagus)
• 1 bell pepper, cut into strips
• 1/2 zucchini, halved lengthwise and sliced
• 1/2 onion, chopped
• 1/4 cup roasted red pepper, drained and chopped
• 1/3 cup reduced-fat mozzarella cheese, shredded, divided
• 2 cups egg substitute (egg beaters)
• 1/2 cup nonfat milk
• 1 teaspoon dried dill
• 3/4 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons flour
• 3 tablespoons parmesan cheese, shredded

Recipe

• 1 preheat oven to 350-degrees f.
• 2 spray a 2-quart baking pan with pam (my pan was 13x10).
• 3 in a large saucepan over high heat bring 1 inch of water to a boil. add vegetables (asparagus - onion). cover and simmer until tender. drain.
• 4 stir in roasted peppers. spread vegetable mixture in prepared pan.
• 5 sprinkle with half of the mozzarella.
• 6 in a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
• 7 pour egg mixture over vegetables.
• 8 bake for 35 minutes or until puffed.
• 9 sprinkle with remaining cheeses and let stand 10 minutes before serving.