Recipe Summary:

Preparation Time: 45 minutes

Number of Servings: 4

Cups of Fruits and Vegetables Per Person: 0.50

Ingredients:
2 tsp olive oil, divided
1/2 cup chopped celery
2 garlic cloves, minced
1/2 tsp dried oregano
1 Tbsp grated Parmesan Cheese
1 Tbsp chopped fresh flat-leaf parsley
2 cups egg substitute
2 red bell peppers, chopped
1/2 cup chopped onions

Directions:
In a large ovenproof frying pan over medium heat, warm 1 tsp oil. Add the red peppers, celery, onions, and garlic; cook, stirring frequently for 4 to 5 minutes or until tender. Remove from heat and set aside. In a large bowl lightly whisk together the egg substitute, parsley, oregano and black pepper. Stir in the vegetable mixture. In the same frying pan over medium heat warm the remaining 1 tsp. oil. Add the egg mixture and cook until brown around the edges. Cover the pan and reduce heat to low. Cook for 3 to 4 minutes, or until the eggs are set. Meanwhile, preheat the broiler. Sprinkle the frittata with the Parmesan. Place the pan about 5” from the heat and broil for 1 to 2 minutes, or until golden brown. Serve cut into wedges.

Nutrition Facts

Red Pepper Frittata
Serving Size 1/4 of recipe