Spanish Zucchini Frittata |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a recipe that I found in Quick & Healthy by Brenda Ponichtera. It's a really great entree for lunch or dinner. It also makes a great breakfast. When made using Egg Beaters, this recipe is only 1 point per serving. When made with regular eggs, it is 2 points per serving. Ingredients:
4 cups zucchini, unpeeled and shredded |
2 tablespoons onions, chopped |
1/2 teaspoon garlic, minced |
1 (4 ounce) can green chilies, drained |
4 eggs |
2 tablespoons skim milk |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/4 teaspoon pepper |
1/2 teaspoon salt (optional) |
Directions:
1. Spray a 10-inch skillet with non-stick cooking spray.
2. Saute first three ingredients until zucchini is tender.
3. Drain off any liquid.
4. Add chiles.
5. In a small bowl, beat eggs.
6. Add remaining ingredients and mix well.
7. Add to the zucchini mixture and cook until the eggs begin to set.
8. Broil just until top is golden.
9. Serve with salsa.
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