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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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my creation: looking for ways to use up the zucchini from the garden, and keep it light! 2 WW points per serving. Ingredients:
1 1/2 cups shredded zucchini |
1/2 medium onion |
1/2 large bell pepper |
2 garlic cloves, minced |
2 tablespoons italian parsley, chopped |
1/2 cup freshly grated parmesan cheese, divided |
2 cups egg beaters egg substitute |
2 tablespoons skim milk |
salt and pepper, to taste |
Directions:
1. Coat large skillet with cooking spray and warm over med/hi. Preheat broiler.
2. Add zucchini, onion, bell pepper and garlic and saute until vegetables are tender, about 5 minutes.
3. Drain off any moisture from the vegetables.
4. Combine 1/4 cup cheese, eggbeaters, salt, pepper and milk. Pour mixture over the vegetables in the skillet. Allow to cook undisturbed until the egg begins to set and the edges appear done.
5. Sprinkle top with remaining cheese and place under broiler. Cook until top is lightly browned and the eggs are set.
6. Cut into wedges and serve.
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