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


* Place tomatoes in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside.

* In a large bowl, whisk the egg substitute, cottage cheese, onions, basil, pepper flakes and reserved tomatoes; set aside.

* 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.

* 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. Yield: 4 servings.