Zucchini Tomato Frittata

• 1/3 cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1-1/2 cups egg substitute
• 1/2 cup 2% cottage cheese
• 2 green onions, chopped
• 1/4 cup minced fresh basil or 1 tablespoon dried basil
• 1/8 teaspoon crushed red pepper flakes
• 1 cup sliced zucchini
• 1 cup fresh broccoli florets
• 1 medium sweet red pepper, chopped
• 2 teaspoons canola oil
• 2 tablespoons grated Parmesan cheese

1. Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.
2. In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.
3. In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red pepper in oil until tender. Reduce heat; top with reserved egg mixture. Cover and cook for 4-6 minutes or until nearly set.
4. Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

tomatoes, boiling water, egg substitute, cottage cheese, green onions, fresh basil, red pepper, zucchini, fresh broccoli florets, sweet red pepper, canola oil, parmesan cheese

Taken from www.tasteofhome.com/recipes/zucchini-tomato-frittata/ (may not work)