Low Fat Zucchini Frittata

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 -3 medium zucchini, sliced
• 1/2 cup diced onion
• 1 clove fresh garlic, minced fine
• 1 cup cooked rice (a good use for leftover rice)
• 1 cup egg substitute or 1 cup egg
• 2 tablespoons grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 4 -5 tablespoons extra virgin olive oil
• salt (roughly 1/4 teaspoon)
• ground pepper

Recipe

• 1 clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
• 2 dice onion and mince garlic (use as much as you like) saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
• 3 salt and pepper to taste.
• 4 mix rice, parmesan, grated mozzarella and eggs in a bowl.
• 5 stir in saute of zucchini, onion and the rest, salt and pepper to taste, mix all ingredients well.
• 6 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.
• 7 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.
• 8 when the frittata is brown on the bottom, use a plate to turn it over.
• 9 cook until both sides are brown and firm.
• 10 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.