Heartyveggiefrittata Recipes

Steps:

• 1.Heat the oven to 400°F.
• 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat.
• 3.Add the onion and cook for 2 minutes, stirring occasionally.
• 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally.
• 5.Pour the vegetables into the pie plate.
• 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended.
• 7.Pour the egg mixture over the vegetables.
• 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking.
• 9.Let the frittata stand for 5 minutes before slicing and serving.

Steps:

• Preheat broiler. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir ½ cup cheddar cheese 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 bottom. Cook until almost set. Top with remaining ½ cup cheese, then broil 2 minutes or until golden brown and eggs are set. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!

Steps:

• Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
• While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
• When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
• To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
• Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
• Cut into wedges and serve.

Steps:

• Preheat broiler.
• Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
• Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese 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 bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
• *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
• **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
• Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!