This very vegetable frittata is so scrumptious! and it is zero weight watchers points. Serves 4
Ingredients
- Cooking spray
- Egg
- 4 large egg s
- Egg whites
- 4 large
- Fat free skim milk
- 2 Tbsp
- Table salt
- ¾ tsp
- Black pepper
- ¼ tsp
- Red onion
- ½ small finely chopped
- Garlic
- 1 clove s, minced
- Bell pepper
- 1 item s, medium, red variety, diced
- Tomato
- 1 small chopped
- Zucchini
- ½ cup s, fresh or frozen
- Fresh basil
- 1 Tbsp finely chopped fresh
Instructions
- Preheat oven to 375°F.
- Whisk together eggs, egg whites, milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper in medium bowl.
- Heat cooking spray in 10-inch ovenproof nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
- Add bell pepper zucchini and cook, stirring occasionally, until softened, about 3 minutes. Add tomato, corn, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon black pepper and cook, stirring occasionally, about 2 minutes. Spread vegetables evenly in skillet.
- Pour egg mixture into skillet and spread evenly over vegetables. Reduce heat to medium-low and cook until edges are set, about 4 minutes. Transfer skillet to oven and bake just until set in center, about 15 minutes.
- Sprinkle frittata with basil. Cut into 4 wedges.
- Per serving: 1 wedge