Vegetable Frittata

(4 servings)

  • 2 Tablespoons margarine
  • 1 bag (16 ounces) frozen mixed vegetables
  • 1 and 1/2 cups liquid egg substitute
  • 1/2 cup water
  • 1 Tablespoon Tabasco pepper sauce
  • 3/4 teaspoon salt
Melt margarine in 12-inch non-stick skillet over medium heat. Add vegetables; cook and stir 3 minutes.

Lightly beat eggs, water, Tabasco sauce and salt.

Pour egg mixture over vegetables in skillet. Cover and cook 10 to 15 minutes or until eggs are set.

To serve, cut into wedges.

Cooking Note: For the mixed vegetables, we find that a mixture of broccoli, corn and red pepper. Many grocery store freezer sections have that exact combination, so you only need to buy one bag.

A vegetarian, egg-free frittata that requires just a few ingredients and a minimal amount of time and effort.

Mr Breakfast would like to thank eaat4@aol for this recipe.

Recipe number 547. Submitted 9/14/2002.