Low-Cal Zucchini and Mushroom Frittata

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READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Spray a non-stick skillet with fat-free, calorie free non-stick cooking spray.
  • 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.
  • In a large bowl, whisk eggs, salt, pepper, chili powder, cayenne pepper, and garlic powder until the eggs become slightly puffy.
  • Drain vegetables and add to egg mixture.
  • Fold veggies into egg whites and pour back into the skillet. Cook on medium for 8 minutes.
  • 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.
  • If you like the top to be crunchy, place the frittata under the broiler for an additional 10 minutes.
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