Ingredients

• 1/2 T. olive oil
• 2 cups hash brown potatoes
• 1 small onion, finely chopped
• 1/4 c. finely chopped red or green bell pepper
• 1/2 cup grated zucchini
• 1 c. egg substitute
• 1/8 c. unsweetened almond milk
• 1 T. grated Parmesan or crumbled feta cheese
• 1/2 t. dried basil
• 1/2 t. garlic powder
• 1/2 t. sea salt

Directions

1. Preheat the oven broiler to 400 F.

2. In a 10-inch oven-safe skillet, heat the oil over med low heat. Add the potatoes and cook, stirring occasionally for 5 to 7 min. transfer the potatoes to a large bowl and set aside.

3. Add the onion, pepper, and zucchini to the skillet and saute for 5 minutes, or so. Return the potatoes to the skillet and spread the mixture evenly over the bottom. reduce the heat to low.

4. In a small bowl, combine the egg, milk, cheese, basil, garlic, and salt. Mix well. Pour over the potato-veg mixture. Cook, without stirring, for 3 min. or until the egg is almost set. Remove from the heat, cover, and let sit for 3 minutes.

5. Uncover the frittata and place it under the preheated broiler for 3 min. or until brown. Cut into wedges

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