| Fiesta Frittata Ingredients 1 medium zucchini, diced (about 1-1/2 cups) 1 medium red bell pepper, diced (about 1 cup) 1/2 cup diced red onion 1 clove garlic, minced 1 packet Butter Buds Mix, liquefied, divided 2 large eggs 6 large egg whites 1 tablespoon Worcestershire sauce 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh basil or parsley 1 teaspoon dried thyme, crumbled 1/8 teaspoon ground black pepper Instructions 1. Preheat oven to 375°F. 2. In a 10-inch nonstick skillet combine zucchini, red pepper, onion, garlic and 1/4 cup Butter Buds. Cook, covered, over medium heat 2 minutes. Uncover; reduce heat to medium-low. 3. In a small bowl whisk together the remaining Butter Buds, eggs, egg whites and Worcestershire sauce. Stir in the parmesan cheese, basil, thyme and pepper. Pour over the vegetables, spreading evenly in the skillet. Cook 1 minute. Transfer skillet to oven and bake 12 to 15 minutes until a knife inserted in center comes out clean. 4. Cut into 6 wedges to serve. The frittata may be served warm, at room temperature or cold. |
