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    You are in: Home / Recipes / Zucchini, Red Pepper & Leek Frittata Recipe
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    Zucchini, Red Pepper & Leek Frittata

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Steam or microwave the vegetables together until tender, each will cook at the same approximate rate.
    2. 2
      Set aside.
    3. 3
      Preheat oven to 350 degrees.
    4. 4
      Spray a light coat of oil on a heavy ovenproof skillet.
    5. 5
      On medium heat, heat oil, and add half of the egg substitute.
    6. 6
      Sprinkle it with half the thyme and half the black pepper.
    7. 7
      Let it cook for a few seconds, until it begins to bubble, and then use a spatula to pull the sides in and spread the uncooked egg over the bottom of the pan, as if cooking an omelet.
    8. 8
      When this is nearly cooked, add steamed vegetables to pan.
    9. 9
      Evenly pour in the remaining half of the egg substitute, and sprinkle on the remaining thyme and black pepper.
    10. 10
      Bake for 35 to 40 minutes, until egg is firm.
    11. 11
      Serve.

    Ratings & Reviews:

    • on July 20, 2010

      35

      This was bland and I can't think of a way to improve it. Sorry!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zucchini, Red Pepper & Leek Frittata

    Serving Size: 1 (261 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 141.7
     
    Calories from Fat 40
    28%
    Total Fat 4.4 g
    6%
    Saturated Fat 0.8 g
    4%
    Cholesterol 1.2 mg
    0%
    Sodium 236.1 mg
    9%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.4 g
    17%
    Protein 16.7 g
    33%

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