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Zucchini: Zucchini Tomato Frittata

Source of Recipe


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List of Ingredients



• Nonstick olive oil flavored cooking spray
  
• 1 cup sliced zucchini
  
• 1 cup broccoli florets
  
• 1 cup diced red or yellow bell pepper
  
• 3 whole eggs, lightly beaten
  
• 5 egg whites, lightly beaten Or, substitute with cholesterol free egg substitute to equal 6 large eggs.
  
• 1/2 cup 1% low fat cottage cheese
  
• 1/2 cup rehydrated sun dried tomatoes (1 ounce dry), coarsely chopped
  
• 1/4 cup chopped green onions with tops
  
• 1/4 cup chopped fresh basil
  
• 1/8 teaspoon ground red pepper
  
• 2 tablespoons grated Parmesan cheese
  
• Paprika (optional)
  






Instructions



1. Preheat broiler. Spray 10 inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes or until crisp tender.
   
   
2. Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl; mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7 to 8 minutes or until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with Parmesan.
   
   
3. Broil about 5 inches from heat 3 to 5 minutes or until golden brown on surface. Garnish with paprika, if desired. Cut into 4 wedges. Serve immediately.
   
   
4. Makes 4 servings