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1
Preheat the oven to 475 F.
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2
Heat an 8-inch nonstick ovenproof saute pan over medium-high heat.
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3
When the pan is hot, add half of the olive oil, then the cauliflower and zucchini.
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4
Saute the vegetables for 5 minutes.
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5
Add the garlic, and season the vegetables with salt and pepper to taste.
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6
Cover the pan and reduce the heat to low.
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7
Continue to cook until the vegetables are tender, another 5 minutes.
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8
Add the red pepper strips to the pan and stir to combine.
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9
Raise the heat to medium-high.
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10
Whisk the 3/4 cup cheese, basil, and egg substitute together in a medium bowl.
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11
Season the mixture with salt and pepper to taste.
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12
With a heat-resistant rubber spatula, stir the egg mixture into the saute pan.
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13
Continue to stir as the eggs begin to solidify.
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14
When there are large curds but the mixture is still wet, flatten it slightly with the spatula and stop stirring it.
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15
Cook, undisturbed, for 1 minute.
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16
Transfer the pan to the oven.
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17
Bake the frittata for about 8 minutes or until the eggs are completely set.
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18
Remove the pan from the oven and give it a good shake to loosen the frittata.
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19
Invert a plate on top of the frittata and flip it over.
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20
In a medium bowl, mix the romaine lettuce with the remaining 1/2 tablespoon olive oil and 2 tablespoons cheese.
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21
Season the salad with salt and pepper to taste.
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22
Cut the frittata into wedges.
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23
Serve hot or at room temperature, with the romaine salad alongside.
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24
Fat: 20.1g (before), 5.8g (after)
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25
Calories: 339 (before), 135 (after)
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26
Protein: 14g
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27
Carbohydrates: 7g
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28
Cholesterol: 10mg
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29
Fiber: 2g
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30
Sodium: 443mg
