Tuesday, January 27, 2009

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

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.