Spring Vegetable Frittata Low FatLow Cal
Ingredients
- 12 ounces asparagus, trimmed and cut into 1-inch pieces (I used the thin asparagus)
- 1 bell pepper, cut into strips
- 1/2 zucchini, halved lengthwise and sliced
- 1/2 onion, chopped
- 1/4 cup roasted red pepper, drained and chopped
- 1/3 cup reduced-fat mozzarella cheese, shredded, divided
- 2 cups egg substitute (egg beaters)
- 1/2 cup nonfat milk
- 1 teaspoon dried dill
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons flour
- 3 tablespoons parmesan cheese, shredded
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