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Zucchini Mushroom Frittata

Diet.Guru's picture
  Egg substitute 1 1⁄2 Cup (24 tbs) (Healthy Real Egg Product)
  Shredded reduced fat swiss cheese 2 Ounce (1/2 Cup)
  Skim milk 1⁄4 Cup (4 tbs)
  Garlic powder 1⁄2 Teaspoon
  Seasoned pepper 1⁄4 Teaspoon
  Non-stick cooking spray 1
  Zucchini 1 Medium, shredded
  Tomato 1 Medium, chopped
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Tomato slices 4 (For Garnish)
  Fresh basil leaves 2 (For Garnish)

In medium bowl, combine , cheese, milk, garlic powder and seasoned pepper; set aside.
Spray 10-inch ovenproof nonstick skillet lightly with nonstick cooking spray.
Over medium-high heat, saute zucchini, tomato and mushrooms in skillet until tender.
Pour egg mixture into skillet, stirring well.
Cover; cook over low heat for 15 minutes or until cooked on bottom and almost set on top.
Remove lid and place skillet under broiler for 2 to 3 minutes or until desired doneness.
Slide onto serving platter; cut into wedges to serve.
Garnish with tomato slices and basil.

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