- 2 tbsp trans-free margarine
- 1 onion, chopped
- 2 zucchini, thinly sliced
- 4 large mushrooms. chopped or 6 sun-dried tomatoes thinly sliced
- 1/2 large red pepper, chopped
- 1/2 tsp salt
- 1/4 tsp dried thyme, crushed
- 1/4 tsp freshly ground pepper
- 4 large eggs, at room temperature
- 1 cup liquid egg substitute
- 1 1/2 tbsp grated Parmesan cheese (optional)
Makes 4 Servings
- Place the broiler rack in the lowest (6-7" from the heat source) and preheat the broiler.
- Melt 1 tbsp of the margarine in a large oven-safe nonstick skillet over medium heat. Add the onion, zucchini, mushrooms or sun-dried tomatoes, bell pepper, 1/4 tsp of the salt and 1/8 tsp 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 1/4 tsp salt, the remaining 1/8 tsp pepper and the cheese, if using.
- Melt the remaining 1 tbsp 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 an cook under the broiler for 2 minutes, or until the eggs are just set. Slide the fritatta onto a large serving plate to serve.
Note: This recipe appears in the South Beach Diet Cookbook. I have never had a fritatta and I've always wanted to try to make one. You'll be surprised how easy it is to make and how delicious it is. All of the veggies in this dish make this dish a very colorful and healthy meal. Plus it's perfect to serve all your vegetarian friends. Although this recipe is listed in the breakfast chapter, I highly recommend serving this dish at dinner or as a brunch because you won't have the time and effort in the morning to make this.