9 small red potatoes, thinly sliced

Spectrum Naturals Extra Virgin Olive Spray Oil with Garlic Flavor

2 teaspoons olive oil

1 cup thinly sliced leeks

1 cup thinly sliced zucchini

1 clove garlic, minced

2 teaspoons dried basil

1 teaspoon balsamic vinegar

¼ teaspoon mustard powder

1 ½ cups frozen egg substitute, thawed

¼ cup grated Parmesan cheese

¼ teaspoon freshly ground black pepper

• Preheat oven to 400°. Treat a baking sheet with the spray oil.

• Arrange the potatoes in a single layer on the prepared baking sheet. Spray the tops of the potatoes with a thin coating of the spray oil. Bake for 15 minutes or until tender.

• Bring the oil to temperature over medium-high heat in a large, deep, oven-safe nonstick sauté pan. Add the leeks and zucchini; sauté for 2 minutes. Lower the temperature and add the garlic; sauté until the leeks and zucchini are tender, stirring to avoid burning the garlic. Add the basil, vinegar, and mustard powder; stir to combine. Spread out the mixture evenly across the bottom of the pan. Add the roasted potatoes in an even layer to the pan.

• Mix the egg substitute with half of the grated Parmesan cheese and pour over the vegetables in the pan. Tilt the pan to ensure the egg substitute goes to the edges of the pan. Use a spatula to move the vegetables to ensure they're all coated with the egg substitute. Cook until almost set. Sprinkle the top of the frittata with the pepper and remaining Parmesan cheese.

• Bake for 5 to 10 minutes, or until the cheese is melted and the top of the frittata is lightly browned. Use a spatula to loosen the frittata from the pan and slide it out onto a serving plate. Slice and serve.