CHEESY FRITTATA - SOUTH BEACH

2 tsp Smart Balance spread (nutritional figured with butter, salted)
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/2 cup sliced zucchini
2 small plum tomatoes, diced
1 Tbsp chopped fresh basil
pinch freshly ground pepper
1/2 cup liquid egg substitute
1/2 cup 1% cottage cheese (nutritional figured with 2%)
1/4 cup fat-free evaporated milk
3/4 oz shredded reduced-fat Monterey Jack Cheese

Coat an oven proof 10" skillet with cooking spray and place over medium-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and saute over medium-low heat until the vegetables are lightly browned, 2-3 minutes. Add the tomatoes, basil and black pepper to the skillet and stir to combine. Cook until the flavors are blended 2-3 minutes and remove from the heat.

Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and boril until the top is set, 2-3 minutes. Sprinkle with the cheese and bril until the cheese melts.

*This recipe says it makes 2 servings, but those servings are HUGE. I think you could easily stretch it to 3, maybe even 4...

Number of Servings: 2

Recipe submitted by SparkPeople user SKINNYSOON13.