Fritada with Onion, Pepper, Broccoli and Zuchinni

I make a variation of this meal 3 to 4 times a week using whatever vegetables I happen to have on hand.
mushrooms, squash, and dill are all great adds or substitutes.

You can omit the cheese and substitute water for milk for a lower fat option. I have skipped the cheese on top and put 2 Tbsp. of sour cream in the egg mixture instead which also resulted in a rich, quiche-like dish without adding a great deal of fat per serving.

Dice onion, pepper, broccoli and zucchini.
mince garlic and basil.
Heat medium sized, non-stick, oven-safe skillet on stove top to medium heat.
Add vegetables to skillet and top with a dash of salt.
Saute just until veggies loose their crispness, then add garlic and basil and saute for another two minutes.
Meanwhile, whisk whole eggs and egg whites with milk and pepper.
Pour egg mixture over veggies.
Sprinkle cheese over the top.
Cook on medium for about 5 minutes or until eggs start to look cooked around edges of pan.
Move your skillet to the oven, place rack 2-3 positions from the highest in your oven. The top of your skillet should be 4-6 inches from the top heating element. Broil on high for 3 or 4 minutes or until the top begins to brown and eggs are spongy.


Serving Size: makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ASPACAJ.