Tuesday, April 30, 2013

Vegetable Frittata

Vegetable Frittata


  • 1 teaspoon Extra virgin olive oil
  • 5 cups Egg substitute (EggBeaters®) or 10 large eggs, well beaten
  • 4 cups Roasted, sauteed, or steamed vegetables
  • 0.5 cup Parmesan cheese, grated
  • 1.5 teaspoons Coarse salt
  • 0.25 teaspoon Ground pepper


1. Preheat oven to 400 degrees. Brush a 9.5 inch deep-dish pie plate with 1 teaspoon olive oil. Drain any liquid from the leftover vegetables and place in pie plate.
2. In a large bowl, mix eggs, grated Parmesan coarse salt and ground pepper; pour over vegetables.
3. Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.

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