Vegetarian Vegan Saffron Frittata

1/2 teaspoon saffron 2 cups vegetable broth
1 cup yellow onion, diced
1/2 tablespoon garlic, minced
1 cup zucchini, diced
1 cup eggplant, diced
1 cup leek, sliced thin
1 cup celery, diced
11/2 cups mushrooms, diced thin
1/2 cup red pepper, diced
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried oregano salt & black pepper to taste
3 1/3 cups eggbeaters nonfat sour cream
2 Roma tomatoes, diced
(optional) parchment paper

Dissolve saffron in a tablespoon of hot vegetable broth. Set aside. Saute onion and garlic in vegetable broth until soft, then add the rest of the vegetables and spices and cook until vegetables are firm, not mushy. Cool vegetables in a colander or sieve resting over a pot so that any excess liquid drains off. Reserve cooking liquid for another use.

Line a shallow baking pan or dish with parchment paper and cover with a light coat of nonstick spray. Whisk the eggbeaters slightly, then combine with drained, cooked vegetables.

Bake in 350-degree oven about 30 minutes until set. Cool slightly before cutting. Serve with a little dab of nonfat sour cream mixed with reserved saffron cooking liquid. Fresh diced Roma tomatoes are also delicious as a topping.