Vegetable Frittata

• 1 cup egg substitute
• 1 tablespoon fat-free milk
• 1/4 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped broccoli florets
• 2 mushrooms, sliced
• 1/4 cup alfalfa sprouts
• 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese

1. Combine first 6 ingredients; set aside.
2. Coat a small nonstick skillet with cooking spray, and place over medium-high heat until hot. Add red bell pepper, broccoli, and mushrooms; saute until tender.
3. Add egg mixture to pan; cover and cook over medium-low heat 8 to 10 minutes or until set. Remove from heat; top frittata with alfalfa sprouts, and sprinkle with cheese. Cover and let stand 3 to 5 minutes or until cheese melts. Cut into 4 wedges, and serve immediately.

egg substitute, milk, oregano, garlic, salt, black pepper, cooking spray, red bell pepper, broccoli florets, mushrooms, alfalfa sprouts, swiss cheese

Taken from www.myrecipes.com/recipe/vegetable-frittata-1 (may not work)