Zucchini Mushroom Frittata
|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.