Zucchini Mushroom Frittata Recipe
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.
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