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Zucchini Tomato Frittata

“ ‘Frittata’ is Italian for ‘omelet,’ and this dinner entree is packed full of veggies. Egg substitute and low-fat cheese lighten it up, making for a healthy meal. It’s great for a quick late-night bite.” Kim Sosebee - Cleveland, Georgia

4 ServingsPrep: 20 min. Cook: 15 min.

Ingredients

1/3 cup sun-dried tomatoes (not packed in oil)
1 cup boiling water
1-1/2 cups egg substitute
1/2 cup 2% cottage cheese
2 green onions, chopped
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/8 teaspoon crushed red pepper flakes
1 cup sliced zucchini
1 cup fresh broccoli florets
1 medium sweet red pepper, chopped
2 teaspoons canola oil
2 tablespoons grated Parmesan cheese

Directions

Place tomatoes in a small bowl. Cover with boiling water; let stand
for 5 minutes. Drain and set aside.
In a large bowl, whisk the egg substitute, cottage cheese, onions,
basil, pepper flakes and reserved tomatoes; set aside.
In a 10-in. ovenproof skillet, saute the zucchini, broccoli and red
pepper in oil until tender. Reduce heat; top with reserved egg
mixture. Cover and cook for 4-6 minutes or until nearly set.
Uncover skillet. Sprinkle with Parmesan cheese. Broil 3-4 in. from
the heat for 2-3 minutes or until eggs are completely set. Let stand
for 5 minutes. Cut into wedges. Yield: 4 servings.

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Zucchini Tomato Frittata (continued)

Nutrition Facts: 1 wedge equals 138 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 484 mg sodium, 11 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.