Zucchini Frittata

8.8 net carbs
Recipe By :Barbara Hansen
Serving Size : 6

2 tablespoons olive oil
1 small finely chopped onion
1 clove minced garlic
1/3 cup minced green bell pepper
1 small zucchini - quartered lengthwise, and sliced crosswise
1 chopped tomato
6 eggs
1 cup milk
1/4 cup Italian bread crumbs
1 tablespoon chopped fresh oregano
1 teaspoon dried oregano
1 teaspoon salt and freshly-ground white pepper or to taste

Using an ovenproof skillet, saute onion, garlic and bell pepper in olive
oil until the onion is tender, about 5 minutes. Add the zucchini and
tomato and cook until softened, 5 to 7 minutes. Beat the eggs in a large
bowl. Beat in the milk and bread crumbs. Stir in the oregano, salt and
pepper. Pour this over the vegetable mixture in the skillet and stir to
distribute the vegetables evenly. Cover and cook over medium-low heat
until the eggs are completely set, about 20 to 25 minutes. Place under the
broiler until the top is browned, 2 to 3 minutes. The frittata can also
be served without browning. Cut into wedges to serve.

173 calories; 516 mg sodium; 212 mg cholesterol; 11 grams fat; 3 grams
saturated fat; 10 grams carbohydrates; 9 grams protein; 1.20 grams fiber.

Source: The Los Angeles Time
Formatted by Joe Comiskey
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Per Serving (excluding unknown items): 171 Calories; 11g Fat (58.5%
calories from fat); 9g Protein; 9g Carbohydrate; 1g Dietary Fiber; 218mg
Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.


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