Zucchini Mushroom Frittata Recipe
A good way to win some compliments from friends and family is to prepare Zucchini Mushroom Frittata using this recipe. No other ingredient will make Zucchini Mushroom Frittata taste so awesome than Eggplant Eggs. It is a staple food of the Italian people which has now gained popularity the world over. There is no doubt that Zucchini Mushroom Frittata is Low Carb, just try it to believe it. Try it and if you adore this Zucchini Mushroom Frittata, then tell your friends about it.
Ingredients
1 1/2 cups Healthy Real Egg Product
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese
1/4 cup fat-free (skim) milk
1/2 teaspoon garlic powder
1/4 teaspoon seasoned pepper
Nonstick cooking spray
1 medium zucchini, shredded
1 medium tomato, chopped
1 (4-ounce) can sliced mushrooms, drained
Tomato slices and fresh basil leaves, for garnish
Directions
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.
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.
