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Zucchini-Salsa Frittata

Yield 4 servings (serving size: 1 wedge)

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

Nutrition 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

How to Make It

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

  2. 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.

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

Oxmoor House Healthy Eating Collection