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Italian Vegetable Frittata

brunches & entertaining, eggs, breakfast

nonstick cooking spray
1 cup cubed cooked potato
3/4 cups reduced-fat shredded mozzarella che
1/3 cup quartered zucchini slices
1 cup diced plum tomato
1 cup egg substitute
--or 3 eggs & 3 egg whites
1/4 teaspoon dried basil leaves; crushed
1/4 teaspoon salt
1/8 teaspoon black pepper

1. Spray an 8-inch nonstick ovenproof skillet with cooking spray. Layer potato, cheese, zucchini and tomato in skillet.

2. In medium bowl, beat egg substitute, basil, salt and pepper; pour over vegetables. Bake at 350F about 25 minutes, until center is set.

Variation: Substitute 1 cup small broccoli florets for zucchini.

Makes 4 servings. Preparation time: 15 minutes. Baking time 25 minutes.

Per serving (with egg substitute): About 145 cal, 15 g pro, 7 g car, 6 g fat, 37% cal from fat, 11 mg chol, 545 mg sod, 1 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 4 servings

Preparation Time: 0:00

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