Zucchini Frittata

Ingredients

• 2 cups Egg Beaters egg substitute
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons minced green onions
• 2 tablespoons olive oil
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 1/2 cup vidalia onion, sliced thin
• 1 medium tomato, peeled and chopped
• 1 garlic clove (to taste)

Directions

1. 1

   preheat the oven to 350 degrees.

2. 2

   whisk together eggs, parmesan, chives, salt and pepper.

3. 3

   cook zucchini and summer squash in a skillet, using 1 tablespoon of oil, until tender (about three minutes).

4. 4

   remove the zucchini from the pan, add the rest of the oil, and sautee the tomato, onion, and garlic.

5. 5

   return the zucchini and summer squash to the pan. Add the egg substitute, cooking for about three minutes, or until the bottom sets.

6. 6

   place the frittata in the oven and bake for 12-15 minutes, or until set.

7. 7

   invert onto a plate, cut into slices. serves 8.