Low-cal Zucchini And Mushroom Frittata

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 large zucchini, cut into 1/2 inch chunks
• 5 ounces mushrooms, sliced
• 4 garlic cloves, chopped
• 1/2 cup onions or 4 scallions, chopped
• 6 egg whites
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder

Recipe

• 1 spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
• 2 sauté onion and garlic for 3 minutes. add zucchini and sauté for 3 minutes. add mushrooms and continue to sauté all of the veggies until soft.
• 3 in a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
• 4 drain vegetables and add to egg mixture.
• 5 fold veggies into egg whites and pour back into the skillet. cook on medium for 8 minutes.
• 6 place a plate on top of the skillet and flip the frittata. slide uncooked side down back onto skillet and cook for another 8 minutes.
• 7 if you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.