Veggie Frittata

Ingredients

• 1/2 small sweet red pepper, thinly sliced
• 1 medium zucchini, uncooked, grated
• 1 medium tomato, chopped
• 2 large eggs, lightly beaten
• 3/4 cup fat-free milk
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1 Tbsp parsley, chopped

Directions

1. Coat a small ovenproof skillet with cooking spray and heat. Add red pepper, zucchini and tomato and cook until tender.
2. Combine eggs, milk, herbs and parsley in a small bowl. Stir into vegetables, reduce heat and cook until eggs are firm.
3. Place skillet under a preheated broiler and cook until top is browned. Serve immediately.

Serves | 2
POINTS per serving | 3

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse