Zucchini and Green Pepper Frittata

pstrongServes 8/strong/p
li3 eggs/li
li6 egg whites/li
li1/4 cup skim milk/li
li2 Tbsp minced fresh basil, divided/li
li1/2 tsp salt/li
li1/4 tsp ground black pepper/li
li1 Tbsp olive oil/li
li2 cups shredded zucchini/li
li1 green bell pepper, diced/li
li1 medium onion, sliced/li
li1/4 cup grated Parmesan cheese/li
liPreheat oven to 400 F./li
liWhisk together eggs, egg whites, milk, 1 Tbsp basil, salt and pepper./li
liIn an oven-safe saute pan over medium heat, add olive oil, zucchini, bell pepper and onion. Sauté 7 to 9 minutes or until soft, then reduce heat to low. /li
liPour egg mixture into pan over vegetables. Form large curds by dragging a spatula through the egg and vegetable mixture and around the sides and bottom of the pan. Shake the pan to evenly spread the mixture and flatten with a spatula./li
liSprinkle frittata with Parmesan cheese. Bake in the oven for 10 minutes, then broil for about 4 minutes or until cheese is golden brown./li
liPlace frittata on serving platter. Serve sliced and garnished with remaining basil./li
h3Nutritional Information per Serving/h3
li80 Calories/li
li4 g Fat/li
li65 mg Cholesterol/li
li110 mg Sodium/li
li245 mg Potassium/li
li5 g Carbohydrate/li
li1 g Fiber/li
li3 g Sugar/li
li7 g Protein/li
li1 Lean Meat/li
li1/2 Fat/li
li1 Vegetable/li
pciteSource: Healthy Calendar Diabetic Cooking, 2nd ed. (American Diabetes Association)/cite/p
p class="small-note"Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist./p


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