Zucchini Frittata

• 2 cups Egg Beaters egg substitute
• 14 cup grated parmesan cheese
• 12 teaspoon salt
• 14 teaspoon ground pepper
• 2 tablespoons minced green onions
• 2 tablespoons olive oil
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 12 cup vidalia onion, sliced thin
• 1 medium tomatoes, peeled and chopped
• 1 garlic clove (to taste)

1. preheat the oven to 350 degrees.
2. whisk together eggs, parmesan, chives, salt and pepper.
3. cook zucchini and summer squash in a skillet, using 1 tablespoon of oil, until tender (about three minutes).
4. remove the zucchini from the pan, add the rest of the oil, and sautee the tomato, onion, and garlic.
5. return the zucchini and summer squash to the pan.
6. Add the egg substitute, cooking for about three minutes, or until the bottom sets.
7. place the frittata in the oven and bake for 12-15 minutes, or until set.
8. invert onto a plate, cut into slices.
9. serves 8.

egg beaters, parmesan cheese, salt, ground pepper, green onions, olive oil, zucchini, summer, vidalia onion, tomatoes, garlic

Taken from www.food.com/recipe/zucchini-frittata-315374 (may not work)