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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Surprisingly hearty, with a fresh veggie flavor as big as its serving size, this cheesy frittata qualifies for a nice lunch option or late-night supper, too. âMichelle Sandoval, Escalon, California Ingredients:
1 large onion, chopped |
2 medium zucchini, halved and thinly sliced |
1 cup thinly sliced fresh mushrooms |
4-1/2 teaspoons butter |
3 eggs |
1/3 cup fat-free milk |
1 teaspoon dijon mustard |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded reduced-fat swiss cheese |
2 tablespoons dry bread crumbs |
Directions:
1. In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray.
2. In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
3. Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes. Yield: 4 servings.
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