Asparagus Zucchini Frittata
1/2 of a small zucchini, halved lengthwise &cut into
1/4 inch-thick slices (about 1/2 cup)
1/3 cup chopped onions
1/4 cup chopped bottled roasted red sweet peppers,
1/2 cup shredded reduced fat Mozzarella cheese
2 cups refrigerated or frozen egg substitute, thawed
1/2 cup skim milk
1 tsp dried dill
3/4 tsp salt
1/2 tsp ground black pepper
2 tbsp flour
4 tbsp finely shredded Parmesan cheese
Fresh dill sprigs, optional
1. Preheat oven to 350 F. Lightly coat a 2 quart rectangular baking dish
with nonstick cooking spray; set aside.
2. Cut asparagus spears into 1 inch long pieces.
3. In a large saucepan, bring about 1 inch water to boiling. Add asparagus, yellow pepper strips, zucchini and
onion. Return just to boiling; reduce heat slightly. Cover and boil about
5 minutes or until crisp tender. Drain well. Stir in roasted red sweet peppers. Spread asparagus pepper
mixture evenly in baking dish. Sprinkle with half of the mozzarella cheese.
4. In a large bowl, whisk together egg substitute, milk, dried dill, salt and black pepper until well mixed.
Whisk in flour, making sure it is completely combined. Pour over vegetables in baking dish. Bake, uncovered
about 35 minutes or until slightly puffed and top is set. Sprinkle with remaining mozzarella and Parmesan
cheese. Let stand 10 minutes before serving. If desired garnish individual servings with dill sprigs. Cut into 8
equal sized servings.
Yield: 8 Servings Serving size: 1 per Serving
WW Plus+ = 2 Per Serving
Calories: 84, Cholesterol: 7mg, Carbohydrates: 7g, Fat: 2g, Fiber: 1g, ProteinL: 1g
Weight Watchers PointsPlus = 2