Egg - Garden Frittata

By BlueSchmoo

Nutritional Analysis: One serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

Ingredients

• 8 (4)
• 1 small yellow summer squash, thinly sliced (1/2)
• 1 small zucchini, thinly sliced (1/2)
• 1 small onion, chopped (1/2)
• 1 cup (4 ounces) shredded part-skim mozzarella cheese (1/2 Cup - 2 oz)
• 1 medium tomato, sliced (1/2 med, 1 sm)
• 1/4 cup crumbled feta cheese (2 Tbsp)
• 4 eggs (2 Eggs)
• 1 cup fat-free milk (1/2 Cup)
• 2 tablespoons minced fresh basil (1 Tbsp)
• 1 garlic clove, minced (1 sm clove)
• 1/2 teaspoon salt (1/4 tsp)
• 1/4 teaspoon pepper (1/8 tsp)
• 1/4 cup shredded Parmesan cheese (2 Tbsp)

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. Yield: 8 (4) servings