low-cal quick

italian frittata

Start to Finish: 25 minutes Makes: 4 servings

• 8 eggs, lightly beaten
• ¼ cup grated Parmesan cheese
• 1 tablespoon snipped fresh basil
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup chopped zucchini
• 1 portion Breakfast Meat Base (1 cup), thawed (see recipe)
• 2 roma tomatoes, sliced
• 1 cup shredded mozzarella cheese (4 ounces)
•   Snipped fresh basil (optional)

1. In a medium bowl combine eggs, 2 tablespoons of the Parmesan cheese, the 1 tablespoon basil, crushed red pepper, salt, and pepper; set aside. In a large broiler-proof skillet cook garlic in hot oil over medium heat for 30 seconds. Add zucchini; cook and stir about 5 minutes or until crisp-tender. Stir in Breakfast Meat Base.

2. Set oven top rack 4 to 5 inches from broiler. Preheat broiler. Pour egg mixture over meat mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomato slices on top of egg mixture. Sprinkle with remaining Parmesan cheese and the mozzarella cheese.

3. Place skillet under the broiler 4 to 5 inches from heat. Broil for 2 to 3 minutes or just until top is set and cheese is melted. (Or bake in a preheated 400°F oven for 5 minutes until top is set.) Let stand for 5 minutes before serving. Cut into wedges and garnish with basil, if desired.

Per serving: 383 cal., 26 g fat (10 g sat. fat), 420 mg chol., 845 mg sodium, 7 g carb., 1 g fiber, 29 g pro.