Mushroom Zucchini Fritatta
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 4 servings.
Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too.
—Michelle Sandoval, Escalon, California
Ingredients
-
1 large onion, chopped
-
2 medium zucchini, halved and thinly sliced
-
1 cup thinly sliced fresh mushrooms
-
4-1/2 teaspoons butter
-
3 large eggs
-
1/3 cup fat-free milk
-
1 teaspoon Dijon mustard
-
1/2 teaspoon ground mustard
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1 cup shredded reduced-fat Swiss cheese
-
2 tablespoons dry bread crumbs
Directions
-
1.
In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray.
-
2.
In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
-
3.
Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
Nutrition Facts
1 piece: 209 calories, 10g fat (5g saturated fat), 182mg cholesterol, 391mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 17g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.
© 2024 RDA Enthusiast Brands, LLC