Zucchini Frittata

• 5 Eggs
• Salt and Pepper to Taste
• 1 Tsp. Dried Basil
• 1 Tsp. Dried Oregano
• 1 Cup Cottage Cheese
• 5 Tbs. Grated Parmesan Cheese
• 2 Tbs. Olive Oil
• 1 Large Tomato, Chopped
• 1 Medium Zucchini, Washed, Halved Lengthwise and Thinly Sliced

1. In a Medium Bowl, Beat Eggs Lightly with Salt, Pepper, Basil and Oregano.
2. Stir in Cottage Cheese and Half of the Parmesan Cheese.
3. Set Aside.
4. In a 12-inch Nonstick Skillet, Lightly Saute Tomatoes and Zucchini in the Olive Oil until Zucchini Is Lightly Browned.
5. Pour in Egg Mixture, and Sprinkle with Remaining Parmesan Cheese.
   
6. Cook over Medium-low Heat until Eggs Are Well Set, Approximately 20 Minutes.
7. Cut into 4 Wedges and Serve Immediately.

Servings: 4
Carbohydrates/serving: 5