Zucchini Mushroom Frittata Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group


 Egg substitute1 1⁄2 Cup (24 tbs) (Healthy Real Egg Product)
 Shredded reduced fat swiss cheese2 Ounce (1/2 Cup)
 Skim milk1⁄4 Cup (4 tbs)
 Garlic powder1⁄2 Teaspoon
 Seasoned pepper1⁄4 Teaspoon
 Non-stick cooking spray1
 Zucchini1 Medium, shredded
 Tomato1 Medium, chopped
 Canned sliced mushrooms4 Ounce, drained (1 Can)
 Tomato slices4 (For Garnish)
 Fresh basil leaves2 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 738 Calories from Fat 395

% Daily Value*

Total Fat 45 g68.7%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 15.9 mg

Sodium 811.1 mg33.8%

Total Carbohydrates 33 g11%

Dietary Fiber 4.4 g17.8%

Sugars 23 g

Protein 50 g99.8%

Vitamin A 55.9% Vitamin C 93.6%

Calcium 38.4% Iron 46.6%

*Based on a 2000 Calorie diet


In medium bowl, combine , cheese, milk, garlic powder and seasoned pepper; set aside.
Spray 10-inch ovenproof nonstick skillet lightly with nonstick cooking spray.
Over medium-high heat, saute zucchini, tomato and mushrooms in skillet until tender.
Pour egg mixture into skillet, stirring well.
Cover; cook over low heat for 15 minutes or until cooked on bottom and almost set on top.
Remove lid and place skillet under broiler for 2 to 3 minutes or until desired doneness.
Slide onto serving platter; cut into wedges to serve.
Garnish with tomato slices and basil.