Summertime Zucchini Frittata

• 4 cups grated zucchini
• ¼ chopped onion
• 1 clove garlic minced
• ¾ cup egg substitute
• 1 tablespoon skim milk
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil
• pinch of black pepper
• ¼ cup parmesan cheese

1. Lightly spray a medium nonstick skillet with cooking oil and heat over medium high heat; sauté onion, garlic and zucchini until tender. Pour off any liquid that accumulates.
2. In medium bowl, blend together the egg substitute, skim milk, seasonings and 1 Tbsp of the parmesan cheese.
3. Add this to the zucchini mixture in the skillet. Cook, stirring often, until eggs begin to set.
4. Stop stirring and allow eggs to sit until lightly browned on the bottom.
5. Sprinkle with remaining parmesan cheese.
6. Cut Frittata into wedges and garnish with tomato slices before serving.

Makes 2 servings. Serving size: 13 oz.

Nutritional analysis per serving:

• Calories 120
• Calories from Fat 15
• Saturated Fat 1g
• Total Fat 2g
• Cholesterol 5mg
• Sodium  260mg
• Total Carbohydrate 12g
• Dietary Fiber 4g
• Protein 15g
• Exchanges: 2 veg