Vegetable Frittata

Vegetable Frittata: 1 Cup egg substitute 2 Tablespoons water Cooking Spray 1 Cup zucchini, cut into 1/2 in cubes 1 Cup fresh mushrooms, cut into 1/2 inch cubes 1/2 Cup onion, sliced thin 1/2 Cup bell pepper, seeded and cut into 1/2 inch cubes 1/2 Cup parmesan cheese, grated Salt & Pepper to taste In a medium bowl, beat egg substitute with water until well mixed. In a large nonostick skillet heat cooking spray until hot but not smoking. Saute' zucchini, mushrooms, onion, and pepper for 3=5 minutes until lightly browned and softened. Pour egg substitute over vegetable mixture. Lower heat, cover skillet and cook for 1-2 minutes until set. Sprinkle cheese on top of frittata and place under preheated broiler for 1-2 mintues until cheese browns. Add salt and pepper to taste. Makes 4 servings. Serving Guidelines: >For Lap Band: Weeks:1-4 Puree 1/4-1/2 cup until smooth Weeks: 5+ Serve 1/4-1/2 cup as is. >For Bypass: Weeks: 1-4 Puree 1/4-1/2 cup until smooth Weeks:5+ Serve 1/4-1/2 cup as is >For Bpd Ds: Weeks: 1-3 Puree 1/2 cup until smooth Weeks:4+ Serve 1/2-1 cup as is. Calories: 108.34,Protein: 12.46g, Fat:3.92g, Carbs: 6.01g, Cholesterol: 9.88mg, Fiber: 1.28g, Sodium: 335.35mg Enjoy, Jamie

Jamie, Thanks for sharing all of your YUMMY recipes! willby