With a fresh veggie flavor as big as its serving size, this cheesy frittata makes for a nice lunch option, too.
—MICHELLE SANDOVAL ESCALON, CA
PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 4 SERVINGS
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
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. Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
PER SERVING 209 cal., 10 g fat (5 g sat. fat), 182 mg chol., 391 mg sodium, 13 g carb., 2 g fiber, 17 g pro. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.