Zucchini Frittata
By: Sheri Wetherell
Published: Sunday, February 14, 2010 - 11:28am

Ingredients




2 mediums zucchini halved lengthwise and sliced ¼ inch thick
1 medium yellow onion cut into thin wedges
medium green bell pepper cut into thin strips
medium red bell pepper cut into thin strips
1 teaspoon crushed fresh garlic
1 teaspoon dried Italian seasoning
1 teaspoon ground black pepper
2 cups Egg Beaters 99%% egg substitute
cup shredded nonfat or reduced-fat mozzarella cheese
1 tablespoon nonfat parmesan cheese grated plus 1 ½ teaspoons

Preparation

1 Coat a 10-inch ovenproof skillet with nonstick cooking spray. Place over medium-high heat, and add the zucchini, onions,bell peppers, garlic, Italian seasoning, and black pepper. Cook and stir for 3 minutes, or until the vegetables are crisp-tender. 2 Reduce the heat to low, and pour the egg substitute over the vegetables. Let the eggs cook without stirring for 10 to 12 minutes, or until almost set. 3 Remove the skillet from the great, and place under a preheated broiler. 4 Broil 6 inches from the heat for about 3 minutes, or until the eggs are set. 5 Sprinkle the cheeses over the frittata, and broil for an additional minute, or just until the cheese has melted. Cut the frittata in wedges, and serve immediately.