Zucchini Frittata

• 2 zucchini mediums, halved lengthwise and sliced 1/4 inch thick
• 1 yellow onion medium, cut into thin wedges
• green bell pepper medium, cut into thin strips
• red bell pepper medium, cut into thin strips
• 1 teaspoon garlic crushed fresh
• 1 teaspoon italian seasoning dried
• 1 teaspoon ground black pepper
• 2 cups egg beaters 99%% egg substitute
• reduced fat mozzarella cheese or cup shredded nonfat
• 1 tablespoon nonfat Parmesan cheese grated plus 1 1/2 teaspoons

1. Coat a 10-inch ovenproof skillet with nonstick cooking spray. Place over medium-high heat, and add the zucchini, onions,bell peppers, garlic, Italian seasoning, and black pepper. Cook and stir for 3 minutes, or until the vegetables are crisp-tender.
2. Reduce the heat to low, and pour the egg substitute over the vegetables. Let the eggs cook without stirring for 10 to 12 minutes, or until almost set.
3. Remove the skillet from the great, and place under a preheated broiler.
4. Broil 6 inches from the heat for about 3 minutes, or until the eggs are set.
5. Sprinkle the cheeses over the frittata, and broil for an additional minute, or just until the cheese has melted. Cut the frittata in wedges, and serve immediately.

zucchini, onion, green bell pepper, red bell pepper, garlic, ground black pepper, egg beaters, mozzarella cheese

Taken from www.yummly.com/recipe/Zucchini-Frittata-1677178 (may not work)