Zucchini Crimini FrittataSubmitted by: TW1NKLES
IntroductionDelicious low-calorie, veggie-filled frittata! Delicious low-calorie, veggie-filled frittata!
3/4 cup Egg Beaters
1 medium Zucchini, chopped
1 cup sliced crimini mushrooms
1/4 large sweet onion, diced
1/2 cup baby sprouts
1 Tbsp chopped scallions
1/4 cup blue cheese crumbles
salt and pepper
Reduce heat to low.
Put egg and Egg Beaters in a bowl and whip briskly with a fork until combined.
Add sprouts and scallions to skillet and mix together. Pour egg mixture on top and sprinkle on the crumbled cheese. Add salt and pepper to taste.
Cook on low until bottom half is cooked. The next part is tricky. You have a couple of options: If your skillet has a metal handle you can transfer it to the oven and bake at 350 until cooked completely. Otherwise, you will most likely need to flip this over. To accomplish this, let it cook a few minutes longer on the first side, then gently slide it onto a plate, place the skillet upside down over the plate, hold the two together (with pot holders!) and flip quickly.
Continue until cooked all the way through. Cut into quarters, serve, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TW1NKLES.
Rate This Recipe
Member Ratings For This Recipe
You talk about sprinkled cheese in the prep, but not the ingredients. What cheese type do you use and how much? - 2/10/10
Reply from TW1NKLES (2/10/10)
Oops! I somehow skipped it in the ingredient list! But it is included in the nutritional info. It should be blue cheese crumbles, though I think feta or even parmesan would be good too! The ingredient list is fixed now. :)