Pepper and Basil Frittata

Name: Pepper and Basil Frittata
Yield: serves 6
Ingredients: 1 tablespoon extra-virgin olive oil; 2 cups cauliflower florets (from 1/2 head cauliflower); 1/2 medium zucchini, cut in half lengthwise and sliced into half-moons; 2 garlic cloves, minced; Salt and freshly ground black pepper; 1 cup jarred roasted red pepper strips (not oil-packed); 3/4 cup plus 2 tablespoons grated Parmigiano-Reggiano cheese; 1/2 cup chopped fresh basil; 2 cups egg substitute; 3 cups romaine lettuce, roughly chopped

December 9, 2011

Frittata is a dish I have eaten and served for my entire life. It was always there just in case we were hungry or if an unexpected guest dropped by. It’s made with fresh eggs and whole vegetables, nothing unhealthy. I never thought of it as unhealthy or fattening. But at 20 grams of fat per portion, it’s not entirely benign. This dish was a little easier than most to make healthier because it starts out in a good place—but why not have fewer calories without sacrificing flavor?

Recipe notes

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