Frittata with Vegetables

We really like this egg dish -- it's a nice alternative to the heavier breakfast casseroles with sausage, bacon, and breads.

Frittata with Vegetables

1 cup Part Skim Ricotta Cheese
1 cup Part Skim Mozzarella Cheese, grated
12 large Eggs
2 Tbsp Olive Oil (or cooking spray)
1 Onion, diced
1 Red Pepper, diced
1 Zucchini, thinly sliced
2 cups Mushrooms, sliced
1/4 cup dry White Wine
Salt and Pepper to taste
1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees. Spray a 13" x 9" pan with cooking spray.

In a large frying pan heat 2 tablespoons olive oil (or spray pan with cooking spray) over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned.

Add zucchini , mushrooms, and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper.

Whisk eggs then add ricotta and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with mozzarella and sprinkle with parmesan.

Bake for 20 minutes, or until set. Serve immediately.