Zucchini, tomato fritatta

Name: Zucchini, tomato fritatta Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 4 large eggs; 4 large egg whites; 1.5 cups shredded zucchini; 1 small onion; 1 tbsp Parmesan cheese; 2 tbsp skim milk; 1 medium tomato; salt-pepper to taste

(1)

Minutes to Prepare: 10
Minutes to Cook: 50

Number of Servings: 4

Ingredients

4 large eggs4 large egg whites1.5 cups shredded zucchini1 small onion1 tbsp Parmesan cheese2 tbsp skim milk1 medium tomatosalt-pepper to taste

Directions

Preheat oven to 375 degrees. Shred the zucchini and chop onion. Using cooking spray, coat skillet and saute onion and zucchini until tender. In a medium bowl, whisk together the eggs, milk and Parmesan cheese. Stir in the zucchini-onion mixture. Using cooking spray, coat a 10-12 inch baking pie plate. Pour vegetable-egg mixture into plate. Thinly slice a tomato. Place slices on top of vegetable-egg mixture, not overlapping. You may not be using the entire tomato. Bake for about 40-45 minutes, or until it no longer jiggles.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LUVS2BIKE101.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 114.4
Total Fat: 5.4 g
Cholesterol: 187.1 mg
Sodium: 156.5 mg
Total Carbs: 5.0 g
Dietary Fiber: 1.0 g
Protein: 11.3 g

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