Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Vegetable Frittata With Parmesan
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- #74026
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 tablespoons trans-free margarine
1 onion, chopped
2 zucchini, thinly sliced
4 large mushrooms, chopped
1/2 large red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
4 large eggs, at room temperature
1 cup liquid egg substitute
1 1/2 tablespoon grated Parmesan cheese (optional)
directions
Place the broiler rack in the lowest position (6" - 7" from the heat source) and preheat the broiler.
Melt half of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms, bell pepper, half of the salt, the thyme, and half of the pepper. Cook, stirring occasionally, for 8 minutes or until the vegetables are tender and no juices remain in the pan.
In a large bowl, combine the eggs, egg substitute, the remaining salt, the remaining pepper, and the cheese, if using.
Melt the remaining margarine in the skillet with the vegetables over very low heat. Pour in the egg mixture. Cook, uncovered and without stirring, for 15 minutes or until only the top remains runny.
Place the skillet under the broiler and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate to serve.
added by
twbart72
nutrition data
194 calories, 8 grams fat, 8 grams carbohydrates, 17 grams protein per serving. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
December 5, 2012
This is a recipe from the South Beach Diet Cookbook, pg 46.