Originally aired May 11, 2010
- 1 tablespoon extra-virgin olive oil
- 2 cups cauliflower florets (from 1/2 head cauliflower)
- 1/2 medium zucchini, cut in half lengthwise and sliced into half-moons
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1 cup jarred roasted red pepper strips (not oil-packed)
- 3/4 cup, plus 2 tablespoons, grated Parmigiano-Reggiano cheese
- 1/2 cup chopped fresh basil
- 2 cups egg substitute
- 3 cups romaine lettuce, roughly chopped
Cut the frittata into wedges. Serve hot or at room temperature, with the romaine salad alongside.
Preheat the oven to 475F.
Heat and 8-inch nonstick ovenproof saute pan over medium-high heat. When the pan is hot, add half of the olive oil, then the cauliflower and zucchini. Saute the vegetables for 5 minutes. Add the garlic, and season the vegetables with salt and pepper to taste. Cover the pan and reduce the heat to low. Continue to cook until the vegetables are tender, another 5 minutes. Add the red pepper strips to the pan and stir to combine. Raise the heat to medium-high.
Whisk the 3/4 cup cheese, basil, and egg substitute together in a medium bowl. Season the mixture with salt and pepper to taste. With a heat-resistant rubber spatula, stir the egg mixture into the saute pan. Continue to stir as the eggs begin to solidify. When there are large curds, but the mixture is still wet, flatten it slightly with the spatula and stop stirring it. Cook, undisturbed, for 1 minute. Transfer the pan to the oven.
Bake the frittata for about 8 minutes or until the eggs are completely set. Remove the pan from the oven and give it a good shake to loosen the frittata. Invert a plate on top of the frittata and flip it over.
In a medium bowl, mix the romaine lettuce with the remaining 1/2 tablespoon olive oil and 2 tablespoons cheese. Season the salad with salt and pepper to taste.