Lite Mushroom Frittata

• 1 1/2 c. Egg Beaters
• 1/4 c. nonfat skim milk
• 1/2 tsp. garlic powder with parsley
• 1 medium zucchini, shredded
• 1 can (4 oz.) sliced mushrooms, drained
• 1/2 c. shredded reduced fat Swiss cheese (2 oz.)
• 1/2 tsp. seasoned pepper
• 1 medium tomato, chopped

1. In medium bowl, combine Egg Beaters, cheese, milk, garlic powder with parsley and seasoned pepper; set aside.
2. Spray a 10-inch ovenproof nonstick skillet lightly with vegetable oil cooking spray.
3. Over medium-high heat, cook zucchini, tomato and mushrooms for 1 to 2 minutes.
4. Add egg mixture, stirring well. Cover; cook over low heat for 15 minutes or until almost set. Remove lid and place skillet under broiler for 2 to 3 minutes or until desired tenderness.
5. Makes 6 servings.

egg beaters, nonfat skim milk, garlic, zucchini, mushrooms, swiss cheese, pepper, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=637244 (may not work)