LOW FAT ZUCCHINI FRITTATA1 egg
5 egg whites
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil (or 1/4 teaspoon dried basil)
1/8 teaspoon freshly ground black pepper
Salt (to taste)
Olive oil cooking spray
1 cup diced zucchini
1/2 cup diced mushrooms
1/4 cup sliced scallions, white and tender green parts
1 clove of garlic, minced
1/2 cup grated skim-milk mozzarella
Preheat the oven to 350 degrees F. Coat a 1-quart baking dish with nonstick cooking spray.
In a small mixing bowl, beat the whole egg and the egg whites until blended. Beat in the Parmesan cheese, parsley, basil, black pepper, and salt to taste.
Coat a large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Saute until the mushrooms have given up their juice, 5 to 8 minutes.
Remove the skillet from the heat and pour in the eggs. Transfer the mixture to the baking dish.
Bake, uncovered, for about 10 minutes, until the eggs are set. Sprinkle the mozzarella on top. Bake for about 5 minutes, until the cheese is melted.
Slice the frittata into wedges or squares and serve hot.
Makes 3 servings
Source:
Classic Zucchini Cookbook: 200 Recipes for All Kinds of Squash by Nancy C. Ralston, Andrea Chesman, Marynor Jordan