Basil-Zucchini-Potato Frittata

Add variety of vegetables to your family’s Italian dinner! Serve this classic frittata topped with pasta sauce.

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Servings 4

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ingredients 10
Prep Time 15 min
Total Time 25 min

Ingredients

1: teaspoon olive or canola oil

1/2: cup medium red bell pepper, chopped (1/2 medium)

1: small onion, chopped (1/3 cup)

1: cup refrigerated shredded hash-brown potatoes (from 20-oz bag)

1: medium zucchini, shredded (about 2 cups)

1: tablespoon water

3: whole eggs plus 3 egg whites, lightly beaten, or 1 1/4 cups fat-free cholesterol-free egg product (from two 8-oz cartons)

2: tablespoons chopped fresh basil or 1 teaspoon dried basil leaves

1/2: teaspoon garlic salt

1: cup reduced-fat tomato pasta sauce, heated

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Directions

1 In 10-inch nonstick skillet, heat oil over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently.
2 Reduce heat to medium. Add potatoes, zucchini and water; cover and cook 5 to 6 minutes, adding an additional 1 tablespoon water if necessary to prevent sticking, until vegetables are tender.
3 Meanwhile, in medium bowl, mix beaten eggs and egg whites, the basil and garlic salt until well blended.
4 Pour egg mixture over vegetables. Reduce heat to medium-low; cover and cook 7 to 10 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet, until egg mixture is set but still moist on top. Cut into wedges; serve topped with warm pasta sauce.