Veggie Frittata with Tofu Shirataki

1 c. onion, chopped (1/2 med)
1.5 c. zucchini, thinly sliced (1 med)
2 cloves garlic, minced
1 medium tomato, seeded and diced
1 c. frozen or 2 c. fresh spinach
1 pkg Tofu Shirataki, rinsed, drained, cut into smaller lengths with kitchen shears
2 t. dried basil
1 t. dried oregano
8 large eggs
2 T. Skim milk
1/4 c. grated Parmesan

Preheat oven to 425. Spray 10 inch nonstick skillet with cooking spray. Cook onion and zucchini on medium heat until softened but not brown, about 4 min. Add garlic, tomato and spinach, cooking 2 min. Sprinkle with basil and oregano. Fold in shirataki so that it is evenly distributed. Beat eggs with milk, pouring over vegetables and noodles. Cook 2 min until eggs begin to set on edges. Sprinkle with Parmesan and place skillet in oven. Bake until eggs set in the center 10-12 minutes. Leaving pan in oven, preheat broiler. Broil frittata until golden brown, 1-2 min. Cut into four wedges and serve.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARJIMAC63.