Zucchini, tomato fritatta

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

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.