From
The Weight Loss Bible
Servings
4
Ingredients
1 c. sliced zucchini
1 c. broccoli florets
1 c. diced red pepper
3 whole eggs, lightly beaten
(5 egg whites, lightly beaten)
1/2 c. low-fat cottage cheese
1/2 c. rehydrated sun-dried tomato
1/4 c. chopped green onion
1/4 c. chopped fresh basil
1/8 tsp ground red pepper
2 Tbsp parmesan cheese
paprika
Directions
Preheat broiler. Spray 10-inch ovenproof nonstick skillet with cooking spray.
Place zucchini, broccoli and bell pepper in skillet; cook and stir over high heat 3 to 4 minutes or until crisp-tender.
Combine whole eggs, egg whites, cottage cheese, tomatoes, onions, basil, and ground red pepper in medium bowl; mix well.
Pour egg misture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath.
Cook 7 to 8 minutes or until frittata is almosst firm and golden brown on bottom.
Remove from heat. Sprinkle with Parmesan.
Broil about 5 inches from heat 3 to 5 minutes or until golden brown on surface.
Garnish with paprika, if desired. Cut into wedges. Serve immediately.