Zucchini Frittata

• 1 teaspoon canola or corn oil
• 1 medium zucchini, diced
• 3 medium green onions, sliced
• 1 14.5-ounce can no-salt-added tomatoes, drained
• 2 medium garlic cloves, minced
• 1/2 teaspoon dried Italian seasoning, crumbled
• 1/4 teaspoon pepper
• 6 large egg whites or 3/4 cup egg substitute, whites whisked to combine
• 1/2 cup shredded low-fat mozzarella cheese (about 2 ounces)
• 1 tablespoon shredded or grated Parmesan cheese

1. Preheat the oven to 350F with the top rack about 4 inches from the heat.
2. In a large broilerproof nonstick skillet, heat the oil over medium heat, swirling to coat the bottom.
3. Cook the zucchini for about 6 minutes, or until soft, stirring occasionally.
4. Stir in the green onions.
5. Cook for 1 minute.
6. Stir in the tomatoes, garlic, Italian seasoning, and pepper.
7. Cook for 5 minutes, or until the mixture has slightly thickened, stirring frequently.
8. Stir in the egg whites.
9. Sprinkle with the mozzarella.
10. Bake for 12 minutes, or until a toothpick inserted in the center comes out clean.
11. Leaving the pan in the oven, change the setting to broil.
12. Broil for 3 to 4 minutes, or until golden brown.
13. Sprinkle with the Parmesan.
14. Cut into 4 wedges.
15. (Per serving)
16. Calories: 115
17. Total fat: 4.0g
18. Saturated: 1.0g
19. Trans: 0.0g
20. Polyunsaturated: 1.0g
21. Monounsaturated: 2.0g
22. Cholesterol: 6mg
23. Sodium: 223mg
24. Carbohydrates: 9g
25. Fiber: 3g
26. Sugars: 5g
27. Protein: 11g
28. Calcium: 186mg
29. Potassium: 521mg
30. 2 vegetable
31. 1 lean meat

corn oil, zucchini, green onions, salt, garlic, italian seasoning, pepper, egg whites, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/zucchini-frittata-392026 (may not work)