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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 81.9
  • Total Fat: 3.1 g
  • Cholesterol: 108.0 mg
  • Sodium: 84.5 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 9.1 g

View full nutritional breakdown of Herbed Zucchini and Mushroom Frittata calories by ingredient
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Herbed Zucchini and Mushroom Frittata

Submitted by: BIPOLARPRINCESS

Introduction

Enjoy this low fat Herbed Zucchini and Mushroom Frittata when you want to prepare a special breakfast or brunch dish. It's perfect for Easter or Mother's Day. I use egg substitute to lower the amount of cholesterol, but you can also use a combination of whole eggs and egg whites if you prefer. Enjoy this low fat Herbed Zucchini and Mushroom Frittata when you want to prepare a special breakfast or brunch dish. It's perfect for Easter or Mother's Day. I use egg substitute to lower the amount of cholesterol, but you can also use a combination of whole eggs and egg whites if you prefer.
Number of Servings: 4

Ingredients

    1 small-medium zucchini, halved lengthwise then sliced
    3/4 cup sliced mushrooms
    1 cup egg substitute (or 2 whole eggs and four egg whites)
    1/4 cup fat-free milk or fat-free half and half
    Freshly ground black pepper
    1/2 tsp dried oregano
    2-3 small sprigs fresh rosemary
    1/4 cup reduced fat cheese

Directions

Coat a medium nonstick skillet with an oven-proof handle* with cooking spray. On a medium heat, sauté mushrooms and zucchini until softened, about 3-4 minutes. Preheat broiler. Combine egg substitute (or whisk eggs and egg whites) with milk, ground pepper and oregano.
Pour mixture over vegetables in skillet. Add rosemary sprigs, and sprinkle with cheese. Cook gently for five minutes, until eggs set around the edges. Carefully transfer skillet to broiler and cook frittata under the broiler for 3-4 minutes until eggs are set and are golden in color. Remember to remove skillet using a potholder, as the handle will get very hot.

Cut frittata into 4 wedges and serve immediately.

* If your skillet doesn't have an oven-proof handle, wrap the handle in foil.


Number of Servings: 4

Recipe submitted by SparkPeople user BIPOLARPRINCESS.






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