Herbed Zucchini and Mushroom Frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small-medium zucchini, halved lengthwise then sliced3/4 cup sliced mushrooms1 cup egg substitute (or 2 whole eggs and four egg whites)1/4 cup fat-free milk or fat-free half and halfFreshly ground black pepper1/2 tsp dried oregano2-3 small sprigs fresh rosemary1/4 cup reduced fat cheese
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.
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.
Nutritional Info 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
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