(8 servings)

  • 2 cups chopped zucchini
  • 2 cups diced yellow onion
  • 1 cup diced celery
  • 3 cups sliced mushrooms
  • 1 Tbsp. sun dried tomato pieces
  • 1 cup diced roasted red peppers
  • 1 ½ tsp. dried basil
  • ¾ tsp. dried oregano
  • 1 tsp. salt
  • ¾ tsp. black pepper
  • 6-2/3 cups egg substitute

Wilt all the vegetables together in a covered large heavy- bottomed sauté pan. Add water as necessary. Toast the basil and oregano in a small sauté pan until just beginning to smoke. Add the spices to the wilted vegetables and cook off the remaining liquid. The vegetable mixture must be very dry before adding to the eggs or your fritatta will be soggy. Cool vegetables thoroughly before mixing in the egg substitute. Prepare a half sheet pan or cookie sheet with parchment paper and nonstick spray. Spread the fritatta mixture evenly in the pan. Bake in a preheated 325F oven for 30-45 minutes until set and puffed. Remove from oven and let cool slightly before freeing edges. Cut the fritatta into 12 (3 x 4) pieces and then cut each in half diagonally to form small triangles. Layer three slices on a plate and ladle a sauce across the top. This is wonderful served with the Roasted Red Pepper sauce.

Per Serving: Calories: 163 Protein: 24gm Fat: 1gm Carbohydrates: 16gm Sodium: 1040mg