*GARDEN FRITTATA

By Nicky

Ingredients

• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup shredded mozzarella cheese
• 1 medium tomato sliced
• 1/4 cup crumbled feta cheese
• 4 eggs
• 1 cup skim milk
• 2 tbsp. minced fresh basil
• 1 clove minced garlic
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 cup shredded Parmesan cheese
• Calories 126
• Fat 7 g
• Saturated fat 4 g
• Cholesterol 121 mg
• Sodium 316 mg
• Carbohydrates 6 g
• Fibre 1 g
• Protein 11 g
• Diabetic exchanges 1 lean meat, 1 vegetable, 1 fat

Details

Servings 8

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.

Transer to 9" pie plate coated with Pam. 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 F for 45-50 minutes or until a knife inserted near the center come out clean. Let stand for 10 minuts before serving.