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Vegetable Frittata

Categories:
brunches & entertaining, eggs

1 teaspoon vegetable oil
1/2 cup sliced zucchini
1/2 cup chopped red bell pepper
-- (about 1 small)
1/4 cup chopped onion (about 1
small)
1 package frozen artichoke; (9 ounces)
1 heart , thawed and cut into
fourths*
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
9 egg whites or
1 1/2 cups cholesterol-free egg product**
4 drops yellow food color
2 tablespoons shredded Gruyere
cheese
*Substitute
1 can artichoke hearts; (14 ounces)
drained.

Heat oil in 10-inch nonstick skillet over medium-high heat. Saute zucchini, bell pepper, onion and artichoke hearts in oil. Beat remaining ingredients except cheese; pour over vegetables. Cover and cook over medium-low heat 8 to 10 minutes or until egg whites are set and bottom is light brown. Invert onto heatproof serving plate. Sprinkle with cheese. Let stand 5 minutes. Cut into 12 wedges. 12 SERVINGS. **If using cholesterol-free egg product, omit food color.




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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 12 servings

Preparation Time: 0:00




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