Hearty Veggie Frittata

What's better than breakfast? Breakfast after dark! Come inside Lisa Vanderpump's kitchen to watch fabulous men making fantastic recipes with I Can't Believe It's Not Butter!

• Ready In: 18 mins
• Serves: 6

Ingredients

• 4  tablespoons butter, spread divided
• 2  cloves finely chopped garlic
• 4 1⁄2 cups  sliced  assorted fresh vegetables, such as zucchini, onions and red peppers
• 1  teaspoon  dried Italian seasoning
• 8  eggs
• 1  cup  shredded low-fat cheddar cheese, divided

Directions

1. Preheat broiler.
2. Melt 2 tablespoons I Can't Believe It's Not Butter!® Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender.
3. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir 1/2 cup cheddar cheese into egg mixture.
4. Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining 1/2 cup cheese, then broil 2 minutes or until golden brown and eggs are set.
5. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil.
6. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil.
7. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread!