Low Fat Italian Vegetable Frittata Recipe

Ingredients

nonstick cooking spray

1 cup cubed cooked potato

3/4 cups reduced-fat shredded mozzarella cheese

1/3 cup quartered zucchini slices

1 cup diced plum tomato

1 cup egg substitute

Method

--or 3 eggs & 3 egg whites 1/4 teaspoon dried basil leaves, crushed 1/4 teaspoon salt 1/8 teaspoon black pepper 1.

Spray an 8-inch nonstick ovenproof skillet with cooking spray.

Layer potato, cheese, zucchini and tomato in skillet.

2.In medium bowl, beat egg substitute, basil, salt and pepper; pour over vegetables.

Bake at 350°F about 25 minutes, until center is set.

Variation: Substitute 1 cup small broccoli florets for zucchini.

Makes 4 servings.

Preparation time: 15 minutes.

Baking time 25 minutes.

Per serving (with egg substitute): About 145 cal, 15 g pro, 7 g car, 6 g fat, 37% cal from fat, 11 mg chol, 545 mg sod, 1 g fiber.

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