Low Fat Vegetable Frittata Recipe

Ingredients

1 teaspoon vegetable oil

1/2 cup sliced zucchini

1/2 cup chopped red bell pepper

-- (about 1 small)

1/4 cup chopped onion (about 1

small)

1 package frozen artichoke (9 ounces)

1 heart , thawed and cut into

fourths*

2 tablespoons chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

9 egg whites or

1 1/2 cups cholesterol-free egg product**

4 drops yellow food color

2 tablespoons shredded Gruyere

cheese

*Substitute

1 can artichoke hearts (14 ounces)

drained.

Method

Heat oil in 10-inch nonstick skillet over medium-high heat.

Saute zucchini, bell pepper, onion and artichoke hearts in oil.

Beat remaining ingredients except cheese; pour over vegetables.

Cover and cook over medium-low heat 8 to 10 minutes or until egg whites are set and bottom is light brown.

Invert onto heatproof serving plate.

Sprinkle with cheese.

Let stand 5 minutes.

Cut into 12 wedges.

12 SERVINGS.

**If using cholesterol-free egg product, omit food color.

Cooks Comments and Tips