Veggie Frittata

4 Tbl. I can't believe it's not butter spread, divided. 2 cloves garlic, 4-1/2 cups fresh vegetables (zucchini, onions and/or brocolli), 1 tsp. italian seasoning, 8 eggs, 1/4C cheddar cheese, diced.

Melt 2 Tbl. I can't believe it's not butter spread in large oven-proof non-stick skillet over medium heat and cook garlic, vegetables and italian seasoning, stirring occasionally until vegetables are tender, about 5 minutes. Meanwhile beat remaining 2 Tbl. spread, eggs and 3 Tbls. water with a wire whisk until foamy , about 1 minute. Stir into egg mixture. Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to the bottom. Cook until almost set then broil 2 minutes until golden brown and eggs are set.

Serving Size: Makes six 1-serving slices

Number of Servings: 6

Recipe submitted by SparkPeople user DEBRALEE12.