Zucchini Mushroom Frittata
2 whole eggs
1/2 cup eggbeaters (or 4 egg whites)
1 cup chopped zucchini (from 1 large zucchini)
1/4 cup chopped mushrooms
1/4 cup farmers cheese (or feta)
1/4 cup cherry tomatoes, sliced in half
salt and pepper to taste
Heat a large oven-safe saute pan over medium-high heat and spray with olive oil cooking spray.
Add zucchini and mushrooms to the pan and saute for 5 minutes, until the zucchini are beginning to brown and the mushrooms have softened. Add salt and pepper and continue cooking for another minute.
In the meantime, set your oven to broil.
Whisk together the whole eggs and eggbeaters/egg whites. Lower the heat to medium-low and add the egg mixture. Cook the eggs for 5 minutes, until the eggs are beginning to set. Sprinkle with the farmers cheese and sliced tomatoes.
Place the frittata in the oven under the broiler for 1 minute, until the eggs have set and the tomatoes have cooked slightly.
Slide the frittata carefully onto your plate, sprinkle with sea salt and enjoy.
Take Shape For LifeÂ® compliant: 1 leaner protein, 3 greens, 3 condiments (1 condiment for salt and pepper and 2 condiments for the farmers cheese)