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Summer-Garden Frittata

Yield 2 servings

Ingredients

  • 1 cup chopped tomato
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 1 tablespoon balsamic vinegar
  • 1 cup cooked small seashell macaroni (about 1/2 cup uncooked)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 large egg whites, lightly beaten
  • 1 egg yolk, lightly beaten
  • 2 teaspoons reduced-calorie margarine
  • Cooking spray
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 2 cups diced zucchini
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 329
  • caloriesfromfat 30 %
  • fat 10.9 g
  • satfat 4.3 g
  • monofat 3.5 g
  • polyfat 1.7 g
  • protein 23 g
  • carbohydrate 34.4 g
  • fiber 3.8 g
  • cholesterol 125 mg
  • iron 2.5 mg
  • sodium 656 mg
  • calcium 250 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 3 ingredients in a small bowl; stir well. Set aside. Combine macaroni and next 4 ingredients (macaroni though egg yolk) in a medium bowl; stir well. Set aside.

  3. Melt margarine over medium heat in a 10-inch nonstick skillet coated with cooking spray. Add onion and garlic; sauté 4 minutes. Add zucchini; sauté 5 minutes. Stir in macaroni mixture; spread evenly in bottom of skillet. Cook over medium-low heat 5 minutes or until almost set.

  4. Wrap handle of skillet with foil; place skillet in oven, and bake at 450° for 5 minutes or until almost set. Sprinkle with cheese; bake an additional minute or until cheese melts. Top each serving with 1/2 cup tomato mixture.

  5. Note: Substitute 3/4 cup egg substitute for 5 egg whites and 1 egg yolk, if desired.