Mushroom Zucchini Fritatta Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
• Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
• Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

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.

Steps:

• Preheat oven to 350°. Whisk together eggs and salt., In an 8-in. ovenproof skillet coated with cooking spray, heat oil over medium heat; saute onion and zucchini until onion is crisp-tender. Pour in egg mixture; cook until almost set, 5-6 minutes. Sprinkle with cheese., Bake, uncovered, until cheese is melted, 4-5 minutes. If desired, sprinkle with pepper.