zucchini onion fratata

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ZUCCHINI-ONION FRITTATA

Yield: 4 servings

Source: " The Complete Diabetes Prevention Plan "

Info: http://diabeticgourmet.com/book_archive/details/60.shtml

Print version: http://diabeticgourmet.com/recipes/html/772.shtml

INGREDIENTS

- 2 cups fat-free egg substitute

- 1/4 cup grated Parmesan cheese

- 1 tablespoon extra virgin olive oil

- 2 medium zucchini squashes, thinly sliced

- 1 medium yellow onion, thinly sliced

- 1 teaspoon crushed garlic

- 1/4 teaspoon salt

- 1/4 teaspoon ground black pepper

DIRECTIONS

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs

and Parmesan cheese and set aside.

Coat the bottom and sides of a large, nonstick, oven-proof skillet with

cooking spray and add the olive oil. Add the zucchini, onions, garlic, salt,

and pepper and saute over medium-high heat for several minutes, until

tender. Spread the mixture evenly over the bottom of the skillet.

Pour the egg mixture over the vegetables. Cook without stirring for 3

minutes, until the bottom of the frittata is just set.

Place the frittata in the oven and bake uncovered for 12 to 15 minutes or

until the eggs are set but not dry. Loosen the edges of the frittata and

invert it onto a plate. Cut the frittata 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