Zucchini & Mint Frittata
1 tablespoon olive oil
1 large red onion, thinly sliced
2 garlic cloves, minced
2 zucchini, cut into matchsticks
1 orange bell pepper, cut into thin strips
½ teaspoon salt
¼ teaspoon black pepper
1 (16-ounce) container fat-free egg substitute
2 tablespoons thinly sliced fresh mint
1 teaspoon balsamic vinegar
1 Preheat oven to 350ºF.
2 Heat oil in 10-inch ovenproof nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in garlic and cook, stirring, until fragrant, about 30 seconds. Increase heat to medium-high; add zucchini, bell pepper, salt, and black pepper. Cook, stirring frequently, until vegetables are softened, about 8 minutes. Remove skillet from heat.
3 Stir egg substitute, mint, and vinegar into vegetables until combined well. Cook, without stirring, until eggs begin to set, about 3 minutes. Place skillet in oven and bake until eggs are set, about 12 minutes longer. Slide frittata onto plate and cut into 4 wedges.
PER SERVING (1 wedge): 102 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 473 mg Sod, 7 g Carb, 3 g Sugar, 1 g Fib, 11 g Prot, 59 mg Calc.
FYI Here’s the easiest way to quickly and neatly slice fresh mint—or basil—leaves. Stack the leaves (it’s best to use leaves of equal size) and roll them up jelly-roll style, starting with a long side. With a very sharp large knife, thinly slice the mint crosswise.