LOW-CAL ZUCCHINI AND MUSHROOM FRITTATA

Low-Cal Zucchini and Mushroom Frittata image

Provided by Lizziea23 Almeida

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

2 large zucchini, cut into 1/2 inch chunks
5 ounces white 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

Steps:

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.