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Pepper and Basil Frittata

Pepper and Basil Frittata Recipe

  • 1 tablespoon extra-virgin olive oil
  • 2 cups cauliflower florets (from 1½ head cauliflower)
  • ½ 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)
  • ¾ cup plus 2 tablespoons grated Parmigiano-Reggiano cheese
  • ½ cup chopped fresh basil
  • 2 cups egg substitute
  • 3 cups romaine lettuce, roughly chopped
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