Vegetable Frittata

• 1 Tbsp. olive or vegetable oil
• 1 c. diced green or red pepper
• 1 garlic clove, minced
• 3 oz. grated Swiss cheese
• 3 Tbsp. grated Parmesan cheese
• 1 c. chopped onions
• 1 c. sliced mushrooms
• 3/4 lb. cooked, sliced potatoes
• 2 c. thawed egg substitute

1. In a 10-inch skillet, cook sliced potatoes in a small amount of water. Drain and set aside. Heat the oil; add onions, peppers, mushrooms and garlic.
2. Cook until tender.
3. Place a medium sized bowl.
4. Preheat oven to 400u0b0.
5. To the same skillet, add a small amount of oil.
6. Arrange potatoes in a single layer and sprinkle with Swiss cheese.
7. Add egg substitute to onion mixture and carefully pour over potatoes and cheese in skillet.
8. Cook over medium high heat until bottom is set, approximately 5 minutes. Sprinkle with Parmesan cheese and bake about 10 minutes.
9. Serves 8.
10. You can also use half egg substitute and half eggs, or all eggs.

olive, pepper, garlic, swiss cheese, parmesan cheese, onions, mushrooms, potatoes, egg substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270648 (may not work)