Vegetable Frittata Recipe
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Ingredients
- 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
How to make Vegetable Frittata
This is a great way to use leftover vegetables. Using the egg substitute really “lightens” the recipe and does not lessen the taste. Serve with toasted french country bread.
- 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.
- In a large bowl, mix eggs, grated Parmesan coarse salt and ground pepper; pour over vegetables.
- Bake until top is golden and center is set, 35-40 minutes; cool 5 minutes before serving.
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Simple perfection!