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Veggie Frittata

ingredients
4 eggs
¾ cups (175 ml) So Good Original
Fortified Soy Beverage
2 tablespoons (30 ml) all-purpose flour
1 teaspoon (5 ml) dry mustard powder
½ cups (125 ml) old cheddar cheese, light
1 tablespoon (15 ml) extra virgin olive oil
1/2 cup pitted black or green olives (optional)
1/2 lb. (250 g) zucchini; sliced
1/2 lb. (250 g) tomatoes; sliced

instructions
Served with a green salad, this frittata makes an excellent choice for a special family brunch
1. Preheat oven to 350F/180C. Lightly grease a 9-inch (23 cm) pie plate. Set aside.
2. Beat eggs, So Good, flour, and dry mustard together. Stir in cheese. Set aside.
3. Heat a medium frying pan. Add the olive oil and sauté zucchini until tender. Once tender, add tomatoes and olives and sauté an additional 2-3 minutes.
4. Pour cooked zucchini, tomatoes and olives into the egg mixture and stir until combined. Pour into the prepared pie plate and bake for 20-25 minutes or until done.
5. Garnish with fresh parsley.

Makes 4 servings.