Brunch

Herbed Zucchini and Mushroom Frittata is for Breakfast.

Herbed Zucchini and Mushroom Frittata takes 10 minutes to prepare.

Herbed Zucchini and Mushroom Frittata takes 10 minutes to cook.

Herbed Zucchini and Mushroom Frittata makes 4 servings.

The ingredients for Herbed Zucchini and Mushroom Frittata are:

1 small-medium zucchini, halved lengthwise then sliced
3/4 cup sliced mushrooms
1 cup egg substitute (or 2 whole eggs and four egg whites)
1/4 cup fat-free milk or fat-free half and half
Freshly ground black pepper
1/2 tsp dried oregano
2-3 small sprigs fresh rosemary
1/4 cup reduced fat cheese

Here is how you make Herbed Zucchini and Mushroom Frittata:

Coat a medium nonstick skillet with an oven-proof handle* with cooking spray. On a medium heat, sauté mushrooms and zucchini until softened, about 3-4 minutes. Preheat broiler. Combine egg substitute (or whisk eggs and egg whites) with milk, ground pepper and oregano. Pour mixture over vegetables in skillet. Add rosemary sprigs, and sprinkle with cheese. Cook gently for five minutes, until eggs set around the edges. Carefully transfer skillet to broiler and cook frittata under the broiler for 3-4 minutes until eggs are set and are golden in color. Remember to remove skillet using a potholder, as the handle will get very hot. Cut frittata into 4 wedges and serve immediately. * If your skillet doesn't have an oven-proof handle, wrap the handle in foil. Number of Servings: 4Recipe submitted by SparkPeople user BIPOLARPRINCESS.

The nutritional information for Herbed Zucchini and Mushroom Frittata is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 81.9

• Total Fat: 3.1 g
• Cholesterol: 108.0 mg
• Sodium: 84.5 mg
• Total Carbs: 3.9 g
• Dietary Fiber: 0.8 g
• Protein: 9.1 g

The dietary needs meet for Herbed Zucchini and Mushroom Frittata is Low Carb