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Zucchini Mushroom Frittata Recipe
|Egg substitute||1 1⁄2 Cup (24 tbs) (Healthy Real Egg Product)|
|Shredded reduced fat swiss cheese||2 Ounce (1/2 Cup)|
|Skim milk||1⁄4 Cup (4 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Seasoned pepper||1⁄4 Teaspoon|
|Non-stick cooking spray||1|
|Zucchini||1 Medium, shredded|
|Tomato||1 Medium, chopped|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Tomato slices||4 (For Garnish)|
|Fresh basil leaves||2 (For Garnish)|
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
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.