Zucchini Mushroom Frittata

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Zucchini Mushroom Frittata

6 eggs or 1 1/2 cups egg substitute

1/2 cup (2 oz.) shredded reduced fat (or fat free) Swiss cheese

1/4 cup skim milk

1/2 tsp. garlic powder

1/4 tsp. seasoned pepper

Nonstick cooking spray

1 medium zucchini, shredded (1 cup)

1 medium tomato, chopped

1 (4 oz.) can sliced mushrooms, drained

Tomato slices and fresh basil leaves, for garnish

In medium bowl, combine eggs (or egg substitute), 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 wedges to serve. Garnish

with tomato slices and basil.

Makes 6 servings.

1 point per serving.

" Nothing tastes as good as being thin (and HEALTHY) feels. "

Raydie

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