Garden Frittata

SOURCE: Taste of Home Comfort Food Diet Cookbook

Servings: 8

Prep Time: 10-20 minutes

Cook Time: 45 minutes 

Scott's Rating: He hasn't tried it yet

Katherine's Rating: 9 out of 10

Ingredients:

• 1 small yellow summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 small onion, chopped
• 1 cup (4 oz) shredded part-skim mozzarella cheese
• 1 medium tomato, sliced
• 1/4 cub crumbled feta cheese
• 4 eggs
• 1 cup fat-free milk
• 2 Tbsp minced fresh basil (I used 1 1/2 Tbsp dried basil)
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cut shredded Parmesan cheese

Directions:

• In a microwave-safe bowl, combine the squash, zucchini, and onion.  Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
• Transfer to a 9-in. pie plate coated with cooking spray.  Top with the mozzarella, tomato and feta cheese.
• In a large bowl, whisk the eggs, milk, basil, garlic, salt, and pepper; pour over the cheese and tomato layer.  Sprinkle with Parmesan cheese.
• Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

Tips:

• I don't care much for feta cheese so didn't add it.  I also didn't want to buy fresh basil so used dried.  The nutritional information below reflects the recipe as written.
• Nutrition Facts:  1 serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein.