Garden Frittata

By Snoo

Use up some leftover fresh yellow squash, zucchini and tomato. It's so easy to make because you don't have to fuss with a crust. Give it different twist by trying it with whatever veggies you have on hand.

serving size: 1/8th piece
Cal 125
Fat 7g
Protein 11g
Carb 6g
Fiber 1g
Sodium 316mg

Ingredients

• Ingredients:
• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup (4 ounces) shredded part-skim
• mozzarella cheese
• 1/4 cup crumbled feta cheese
• 4 eggs
• 1 cup fat-free milk
• 2 tablespoons minced fresh basil
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.

Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.

In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.

Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.