Three Pepper Frittata
|Olive oil flavored vegetable cooking spray||1|
|Vegetable cooking spray||1 (Olive Oil Flavored)|
|Onion||1 Small, thinly sliced|
|Mushrooms||1⁄2 Cup (8 tbs), sliced|
|Green pepper||1⁄4 Cup (4 tbs), chopped|
|Sweet red pepper||1⁄4 Cup (4 tbs), chopped|
|Chopped sweet yellow pepper||1⁄4 Cup (4 tbs)|
|Ripe olives||2 Tablespoon, chopped|
|Parsley||1 Tablespoon, chopped|
|Dried basil||1⁄2 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Frozen egg substitute||1 1⁄2 Cup (24 tbs)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Shredded part skim mozzarella cheese||3⁄4 Ounce|
|Green pepper ring||1|
|Sweet red pepper ring||1|
|Yellow pepper ring||1|
|Romano cheese||2 Tablespoon, grated|
Coat a 10-inch ovenproof skillet with cooking spray; place over medium-high heat until hot.
Add onion, mushrooms, and chopped peppers; saute until vegetables are tender.
Stir in olives and next 5 ingredients.
Combine egg substitute, milk, and mozzarella cheese in a small bowl, stirring well.
Pour over vegetable mixture.
Cook, uncovered, over medium heat 8 to 10 minutes or until egg substitute is set and a slight crust forms on bottom of frittata.
Arrange pepper rings in center of frittata.
Sprinkle with Romano cheese.
Broil frittata 5 1/2 inches from heat (with electric oven door partially opened) 2 to 3 minutes or until golden.
Cut frittata into 8 wedges, and serve immediately.