Frittata

Olive oil cooking spray
1 cup yellow squash
1 cup zuchinni squash
1 small leek or green onion
2 Tbsp. whole wheat flour
1/2 cup chopped mushrooms
1 garlic clove
3 large eggs
1 egg white
1/2 cup reduced sodium cottage cheese
1/2 cup low fat plain yogurt
1/4 cup feta cheese
2 Tbsp. chopped parsley
1/4 tsp. white pepper
1 tsp. poppy seeds
2 Tbsp. parmesan cheese

Preheat over 350. Spray a round, whallow overproof dish, 9 " diameter with olive oil or a ovenproof frying pan.

Bring water to a boil and steam vegetables approximately 5 minutes. Remove from steamer and sprinkle with flour. Set aside.

Combine eggs and egg white in a medium-sized bowl and beat well. Add cottage cheese, yogurt, feta cheese, parsley and pepper to egg mixture. Mix well.

Place vegetables in ovenproof pan and carefully pour egg mixture over. Sprinkle with poppy seeds and parmesan cheese. Bake in oven 25-30 minutes until firm and golden brown.

Cut into wedges and serve at once, or set aside to cool.

*Frittatas make good use of seasonal vegetables. Subsituting other vegetables as they come in season is an eco-friendly choice

Number of Servings: 6

Recipe submitted by SparkPeople user RIVIERATOWERS.