Recipe: Mushroom and Zucchini Frittata

MUSHROOM AND ZUCCHINI FRITTATA

3 tbsp Promise Buttery Spread (margarine)
8 ounces sliced mushrooms (cremini, shiitake, and/or white)
1 medium zucchini, halved lengthwise and thinly sliced
1/4 cup finely chopped shallots or onion
1 clove garlic, finely chopped
3 cartons (4 oz. each) cholesterol free egg substitute
1/2 tsp fresh thyme leaves
1/8 tsp ground black pepper

In a 12-inch nonstick skillet with oven-proof handle, melt Promise Buttery Spread over medium-high heat and cook mushrooms, zucchini and shallots, stirring occasionally, 5 minutes or until softened.

Add garlic and cook 30 seconds.

Reduce heat to low and stir in egg substitute combined with thyme and pepper. With spatula, lift set edges of omelet, tilting pan to allow mixture to flow to bottom.

Cover and cook over low heat 5 minutes or until almost set.

Preheat broiler.

Uncover and place frittata in pan under broiler for two minutes or until golden brown and set.

Servings: 4
Source: Unilever