Zucchini Mushroom Frittata Recipe
Ingredients
| 1 1/2 cups Healthy Real Egg Product | ||
| Swiss Cheese | 1/2 Cup (16 tbs) | |
| Fat | 1/4 Cup (16 tbs) | |
| Garlic powder | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon, seasoned | |
| Nonstick cooking spray | ||
| Zucchini | 1 Medium, shredded | |
| Tomato | 1 Medium, chopped | |
| Sliced mushrooms | 1 Can (10oz), 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.
Chef
