Autumn Vegetable Frittata

This recipe looks delicious! It's in the current issue of Weight Watchers magazine. With the combination of protein and the red peppers and zucchini, my mouth is watering already!

Autumn Vegetable Frittata

Prep 5 min

Cook/broil 10 min

Serves 4

1 (15-oz) container fat-free egg substitute

4 Tbsp. grated parmesan cheese

1/4 tsp. black pepper

1 Tbsp. olive oil

1 large zucchini, quartered lengthwise, then cut into 1/2-inch chunks

1 onion, thinly sliced

1 small red bell pepper, thinly sliced

1 c. shredded carrot

2 Tbsp. torn fresh mint leaves

Preheat the broiler. Whisk the egg sub, 3 tbsp. of the parmesan, and the black pepper in a bowl. 

Heat the oil in a 12-inch ovenproof nonstick skillet set over high heat. Add the zucchini, onion, bell pepper, and carrot; cook, stirring frequently, until evenly coated. Cover and cook until the vegetables are lightly browned and crisp-tender, about 5 minutes, stirring twice during the cooking time.

Pour in the egg mixture and cook, stirring with a heatproof rubber spatula, until the eggs are almost set, about 3 minutes. Transfer the skillet to the broiler and broil 5 inches from the heat until the center of the frittata is set and the top is lightly browned, 1-2 minutes. Sprinkle the top with the remaining 1 tbsp. parmesan and the mint. Cut into 4 wedges.

Per Serving (1 wedge): 150 cal, 6 g. fat, 2 g. sat fat, 0 g. trans fat, 5 mg. chol, 362 mg. sodium, 11 g. carb, 4 g. fiber, 16. g. protein, 305 mg. calcium. Points value: 3