Frittata

1 T olive oil
3 cups frozen (thawed) chopped broccoli, cauliflower, carrot mix
1/4 large onion chopped
4 eggs
4 egg whites
1 T parsley, ground fine
1/4 t salt
1/4 t garlic powder
1/4 t basil
pinch red pepper flakes
pinch black pepper
2 oz (1/2 cup) grated parmesan

Heat olive oil in a small oven safe skillet over medium heat. Add vegetables and onion. Cook until onions are transparent and vegetables are piping hot. Reduce heat to medium low. (Heat broiler on low)

While vegetables are cooking mix remaining ingredients, be careful not to whip the eggs but mix thoroughly.

Add the egg mixture to the vegetable mixture. Cook over medium low heat until the bottom half of the egg mixture begins to set. Then transfer skillet to the oven to broil on the second rack from the top. As egg begins to set be careful not to over-brown the dish. When the egg mixture has completely set (or center reaches 165 degrees).

Remove from oven and let set for 5 minutes. Careful remove the frittata from the skillet and serve immediately. Can also be served at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user EASENUS.