Low-Cal Zucchini And Mushroom Frittata

• 2 large zucchini, cut into 1/2 inch chunks
• 5 ounces white mushrooms, sliced
• 4 garlic cloves, chopped
• 1/2 cup onions or 4 scallions, chopped
• 6 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

1. Spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
2. Saute onion and garlic for 3 minutes. Add zucchini and saute for 3 minutes. Add mushrooms and continue to saute all of the veggies until soft.
3. In a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
4. Drain vegetables and add to egg mixture.
5. Fold veggies into egg whites and pour back into the skillet. Cook on medium for 8 minutes.
6. Place a plate on top of the skillet and flip the frittata. Slide uncooked side down back onto skillet and cook for another 8 minutes.
7. If you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.

zucchini, white mushrooms, garlic, onions, egg whites, salt, pepper, chili powder, cayenne pepper, garlic powder

Taken from www.food.com/recipe/low-cal-zucchini-and-mushroom-frittata-85093 (may not work)