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Full Garden Frittata (2)

Source of Recipe

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Full Garden Frittata (2)

Simple & Delicious June/July 2014
Not yet rated.
Exchanges
Prep: 25 min. Bake: 10 min.
Yield: 2 servings.

I was cooking for a health-conscious friend, and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Ingredients:
• 1 cup liquid egg substitute or 8 egg whites
• 1/3 cup 2% milk
• 1/4 teaspoon salt, 'divided'
• 1/8 teaspoon coarsely ground pepper
• 2 teaspoons olive oil
• 1/2 medium zucchini, chopped
• 1/2 cup chopped baby portobello mushrooms
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons minced fresh basil
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh parsley
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• Optional toppings: halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

Directions:
1. Preheat oven to 375°. In a bowl, whisk egg substitute, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.

2. Bake, uncovered, 10-15 minutes or until eggs are set. Cut into four wedges. If desired, serve with toppings.

2 wedges (calculated without optional toppings) equals 84 calories, 5 g fat (1 g saturated fat), 48 mg cholesterol, 463 mg sodium, 7 g carbohydrate, 1 g fiber, 15 g protein. ++++ Exchanges: 2 medium-fat meat, 1 vegetable 1 fat.