Zucchini Frittata

2 lbs zucchini, ends trimmed
1 teaspoon salt
3 egg substitute, lightly beaten
1 small onion, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon hot pepper flakes
7 ounces low-fat monterey jack cheese, grated

  1. shred zucchini, salt and let stand in colander to drain for 30 minutes
  2. squeeze out extra moisture from zucchini
  3. preheat oven to 325 degrees
  4. combine all ingredients and pour into greased pie plate
  5. bake for 25-30 minutes until golden and well-set

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