Ingredients
2 C- FF egg substitute
1/4 C grated Parmesan cheese
1 T extra virgin olive oil
2 medium zucchini/thinly sliced
1 med onion, thinly/sliced
1 tsp crushed garlic
1/4 tsp salt
1/4 tsp black pepper
Preheat oven to 350 degrees. In a medium bowl, whisk eggs and Parmesan cheese, aside.
Coat bottom and sides of a large, oven-proof skillet with cooking spray, add olive oil, zucchini, onions, garlic, salt, and pepper, sauté over medium-high heat several minutes, until tender.. Spread evenly over the bottom of the skillet.. Pour egg mixture over the vegetables, cook without stirring 3 minutes, until the bottom of frittata is just set.
Place in the oven and bake uncovered for 12 to 15 minutes or until eggs are set but not dry..
Loosen the edges and invert it onto a plate, Cut into 4 wedges and serve hot.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 139, Carbohydrate: 7 g, Cholesterol: 5 mg,
Fat: 5.4 g, Saturated Fat: 1.7 g, Fiber: 1.4 g, Protein: 16 g, Sodium: 514 mg, Calcium: 142 mg
Diabetic Exchanges: 2 Very Lean Meat, 1 Vegetable, 1 Fat
