Italian Frittata

• 1 c. Egg Beaters
• 1 Tbsp. skim milk
• 1/8 tsp. garlic powder
• 1/4 tsp. leaf oregano
• 1/8 tsp. black pepper
• 1/4 c. chopped red pepper
• 1/4 c. broccoli flowerets
• 1/4 c. alfalfa sprouts
• 1/4 c. sliced mushrooms
• 1/2 c. shredded fat-free Cheddar cheese

1. Combine first 5 ingredients in
2. small bowl; beat well.
3. Coat a medium nonstick skillet with cooking spray.
4. Saute red peppers and broccoli for 2 to 3 minutes.
5. Remove mixture from skillet and set aside.
6. Add egg mixture to skillet and cook over low heat until set.
7. Do not stir. Top with cooked vegetable mixture, alfalfa sprouts and mushrooms.
8. Sprinkle with shredded cheese. Cover tightly and let stand for 3 to 5 minutes until cheese melts.

egg beaters, milk, garlic powder, leaf oregano, black pepper, red pepper, broccoli flowerets, alfalfa sprouts, mushrooms, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550465 (may not work)