Mushroom & Zucchini Fritata

Mushroom and Zucchini Frittata

2 tbsps. olive oil
2 cups thinly sliced mushrooms
1 cup zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic
2 cups kale, finely shredded
1/4 tsp. Italian seasonings
1/8 tsp. salt
2 cups liquid egg substitute

Preheat oven to 400 degrees. Lightly grease a pie or tart pan. Set aside.
In a large fry pan, heat oil over medium heat. Sautee mushroom, zucchini, and shallot for about 5 minutes or until soft. Add garlic and kale and cook until kale is wilted, 10 minutes. Remove from heat and add herbs, pepper and salt. Place the mixture in the pie or tart pan. Pour liquid egg over the vegetables.
Bake for 50 minutes. Serve immediately.