Fritatta

½ cup chopped onions
1 clove garlic, minced
1 cup broccoli florets
1/2 cup chopped sweet red pepper
1 cup peeled and cubed potatoes, cooked
1 cup fat-free egg substitute
2 tablespoons Parmesan cheese
1/4 cup shredded reduced-fat Swiss, cheddar or mozzarella cheese (1 ounce)
3/4 teaspoon dried marjoram
1/4 teaspoon each salt and black pepper

Spray a medium non-stick skillet with non-stick spray. Add onions, garlic, broccoli and red pepper. Cook over medium-high heat until tender-crisp, about 4 to 5 minutes. Stir in cooked potatoes. In a small bowl, combine egg substitute, Parmesan cheese, shredded cheese, marjoram, salt and pepper. Mix well. Pour over vegetables. Tilt skillet to spread egg mixture evenly. Reduce heat to medium-low. Cover and cook until set, about 10 minutes. If using an oven-proof skillet, place under broiler to brown the top. Otherwise, slide fritatta onto a plate, then flip back into skillet to brown the opposite side (2 to 3 minutes).

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