Herbed Vegetable Fritatta
Submitted by akane
Layers of cubed potatoes, zucchini, mozzarella, scallions, and fresh basil bake in egg substitute for this veggie-packed Italian frittata. Broiled tomatoes finish it.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis frittata is all about the layers. Start with cooked potato cubes on the bottom, season them, then add quartered zucchini, half the mozzarella, sliced scallions, and fresh minced basil. Shake the egg substitute well and pour it over everything, then let the oven do the work.
After 22-25 minutes, the eggs are set. Top with remaining mozzarella and sliced cherry tomatoes, then broil for 2 minutes until the cheese melts and bubbles.
Pro Tips
- Use cooked potatoes: Pre-cook potato cubes until tender before layering so they finish with the eggs
- Shake egg substitute well: Give liquid egg substitute a vigorous shake before pouring to ensure even consistency
- Watch the broiler: Broil just until cheese melts, about 2 minutes; any longer and it can burn quickly
Ingredients
Directions
Heat oven to 350’F.
Spray 8", ovenproof skillet with non-stick cooking spray.
Layer potatoes, salt, pepper, zucchini, ½ cup cheese, onions and basil in skillet.
Shake egg product well; pour over vegetables.
Bake 22 to 25 minutes, or until set.
Sprinkle with remaining ½ cup cheese and tomatoes.
Heat broiler. Broil 2 minutes or until cheese is melted.
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