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Vegetable Frittata w/Parmesan

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Ingredients

Vegetable Frittata w/Parmesan
  • 2 tablespoon trans-free margarine
  • 1 tablespoon onion
  • 2 tablespoon zucchini
  • 4 tablespoon mushroom
  • 1/2 tablespoon red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 teaspoon eggs
  • 1 cup liquid egg substitute
  • 1 1/2 tablespoon parmesan cheese
Reuben Wrap
  • 2 tablespoon trans-free margarine
  • 1 tablespoon onion
  • 2 tablespoon zucchini
  • 4 tablespoon mushroom
  • 1/2 tablespoon red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 teaspoon eggs
  • 1 cup liquid egg substitute
  • 1 1/2 tablespoon parmesan cheese
  • 1 cabbage
  • 1 slice swiss cheese
  • 1 slice pastrami
  • 1 tablespoon grainy mustard or sugar-free thousand island dressing
  • 2 tablespoon coleslaw mix or sauerkraut.
Steak au Poivre
  • 2 tablespoon trans-free margarine
  • 1 tablespoon onion
  • 2 tablespoon zucchini
  • 4 tablespoon mushroom
  • 1/2 tablespoon red bell pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 4 teaspoon eggs
  • 1 cup liquid egg substitute
  • 1 1/2 tablespoon parmesan cheese
  • 1 cabbage
  • 1 slice swiss cheese
  • 1 slice pastrami
  • 1 tablespoon grainy mustard or sugar-free thousand island dressing
  • 2 tablespoon coleslaw mix or sauerkraut.
  • 1 clove garlic
  • 1 1/2 teaspoon black or mixed peppercorns
  • 4 ounce tenderloin steak
  • 1/4 ounce onion
  • 2/3 cup pepper strips
  • 2/3 cup red bell pepper strips
  • 2/3 cup yellow bell pepper strips
  • 1 clove garlic
  • 1/2 teaspoon beef flavored bouillon granules
  • 1/2 teaspoon ground paprika
  • 1/3 cup water
  • 1/3 cup fat-free evaporated milk

Preparation

Baking Directions:

Place the broiler rack in the lowest position (6-7 inches from heat source and preheat broiler.

Melt 1 tablespoon of the margarine in a large oven-safe nonstick skillet over medium heat.

  Add the onion, zucchini, mushrooms, bell pepper, 1/4 teaspoon of the salt, the thyme and 1/8 teaspoon of the pepper.

Cook, stirring occasionally for 8 minutes or until the vegetables are tender and no juices remain in the pan.

In a large bowl, combine the eggs, egg substitute, the remaining 1/2 teaspoon salt, the remaining 1/8 teaspoon pepper and the cheese.

Melt the remaining 1 tablespoon margarine in the skillet with the vegetables over very low heat.

Pour in the egg mixture.

Cook, uncovered and without stirring for 15 minutes or until only the top remains runny.

Place the skillet under the broiler and cook for 2 minutes or until the eggs are just set.

  Slide the frittata onto a large serving plate to serve.

Reuben Wrap:Fan the cabbage leaf on a plate.

Place the cheese on the cabbage leaf and top with pastrami.

Spread the mustard or dressing onto the pastrami.

Add the coleslaw or sauerkraut.

Roll up and secure with a wooden pick.

Steak au Poivre: In a small bowl, combine the crushed garlic and 1 teaspoon of the peppercorns.

Press a small amount of the mixture onto each side of the steaks.

Heat a large nonstick skillet coated with olive oil cooking spray over medium heat.

  Arrange the steaks in the skillet so that they do not overlap.

  Cook the steaks, turning frequently for 10 minutes or until a thermometer inserted in the center of a steak registers 160-degrees F for medium.

Remove the steaks to a serving platter and keep warm.

Clean the skillet, coat with cooking spray and place over medium heat.

Add the onion, bell peppers, and minced garlic and cook, stirring occasionally for 5 minutes.

Spoon the mixture over the steaks.

In a small bowl, combine the bouillon granules, paprika, water, milk and the remaining 1/2 teaspoon peppercorns.

Pour into the skillet and cook, stirring often, over medium heat until the mixture is reduced to 1/2 cup.

Spoon the sauce over each steak and serve.

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