Low Fat Zucchini Frittata
A very good low fat frittata, you can use or include other veggies or substitute other veggies for the zucchini, a good appetizer or entree. The recipe comes from the american heart association,
Steps
Clean and slice the zucchini in half , lengthwise , then into 1 / 8-inch pieces.
Dice onion and mince garlic saute zucchini , onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
Salt and pepper to taste.
Mix rice , parmesan , grated mozzarella and eggs in a bowl.
Stir in saute of zucchini , onion and the rest , salt and pepper to taste , mix all ingredients well.
Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat , and add 2 to 3 tablespoons of extra virgin olive oil.
When pan is hot , pour contents of mixing bowl into fry pan , spread mixture evenly around pan , making sure that the rice and veggies are spread through the liquid.
When the frittata is brown on the bottom , use a plate to turn it over.
Cook until both sides are brown and firm.
Slice and serve , it can be eaten hot or cold as an appetizer , slice into 1- inch cubes or if sliced larger , as an entree.
Ingredients
zucchini, onion, fresh garlic, cooked white rice, egg substitute, parmesan cheese, mozzarella cheese, extra virgin olive oil, salt, ground pepper