Fire roasted vegetable frittata

4 serving *Green Giant Healthy Vision Carrots, Zucchini, Green Beans
200 grams Potatoes O'Brien
1 serving Bertolli EVOO (1 tbsp)
0.5 cup Kraft Fat Free shredded cheddar
1 serving Cheeses mozarella Kraft finely shredded (1/4 cup)
1 serving Egg white, large
2 cup Egg substitute, liquid (Egg Beaters)
2 tsp Thyme, fresh
1 dash Salt
1 dash Pepper, black
2 serving Tony Cachere's Creole Lite Seasoning (1/4 tsp) (by MOMMABHEALTHY)
1 serving green onion fresh chopped - 1/4 cup (25g) (by JWC944)

Please remember that you had your skillet in the oven and use a pot holder for handle. I know this seems redundant but I have burnt myself too many times forgetting this all important fact-lol

heat 1T evoo in oven proof skillet, add 1 package green giant fire roasted zucchini carrot and green beans plus 200g frozen diced potato and saute for 5 mins. add fresh thyme and seasoning. in separate bowl mix egg beaters and egg white with dash of salt and peeper and then pour over vegetables. Sprinkle with Fat Free Cheddar and bake at 350 for 20 mins. remove from oven sprinkle with mozzarella and bake further 5 mins. I finish mine under broiler for a few mins to brown top. I made this nutritional value on 6 servings but depending on hunger could be 115 cals if divided into 8 servings or 230 for 4 servings

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KELLIEL633.