Mushroom Zucchini Frittata Recipe

Notes:
An Italian omelet where the eggs are mixed in rather then folded in like the traditional omelet.

Servings: 6 servings

Ingredients:
1/2 tsp garlic
1/4 tsp seasoned pepper
1/2 cup (2oz) reduced-fat shredded swiss cheese
1/4 cup fat free milk (skim)
1 1/2 cups EGG BEATERS
1 cup shredded zucchini (about 1 medium)
1 medium chopped tomato
1 4oz can sliced mushrooms
Non stick cooking spray
* Can garnish with slice tomatoes and fresh basil leaves*

Directions:
Combine EGG BEATERS with milk, cheese, pepper and garlic powder in medium bowl; mix well, set aside.

In a 10inch oven-proof nonstick skillet coat lightly with the cooking spray. Over medium heat saute mushrooms, tomato and zucchini until tender. Add the egg mixture into the skillet mixing well. Cover and cook over low heat about 15 minutes (the top will almost be set) Uncover and put skillet under broiler for 3 to 4 minutes. Run a pie slicer around the edges to lift and slide onto a serving plate. Cut into wedges and serve immediately, garnished with basil leaves and tomatoes (optional).

Submitted by:
Christine

 

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Tags: Breakfast, Low carb

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This entry was posted on Sunday, March 8th, 2009 at 8:45 pm and is filed under Low Carb Diet Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.