Zucchini-Salsa Frittata

recipe

Yield:

4 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Nutritional Information

Calories 121
Fat 3.6 g
Satfat 2.1 g
Protein 13.3 g
Carbohydrate 10.1 g
Cholesterol 8 mg
Iron 2.6 mg
Sodium 350 mg
Caloriesfromfat 27 %
Fiber 1.9 g
Calcium 136 mg

Ingredients

1 1/2 cups fat-free egg substitute
1/2 cup salsa
1 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon salt
Cooking spray
1 cup diced zucchini
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1/2 cup frozen whole-kernel corn, thawed
1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Combine first 5 ingredients in a bowl; stir well, and set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini, bell pepper, and green onions; cook, stirring constantly, 5 minutes or until tender. Stir in corn. Pour egg mixture over vegetables; cover, reduce heat to medium-low, and cook 15 minutes or until set.

Sprinkle cheese over frittata. Wrap handle of skillet with foil; broil 2 minutes or until cheese melts. Serve immediately.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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