Zucchini Frittata

With Tomato and Onion Sauce

A zucchini and mushroom filled frittata topped with a simple flavorful tomato sauce with onions.
Hands on time 30 minutes, total time 30 minutes.
Makes 4 servings

Ingredients:
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Sweet Onions, undrained
1 teaspoon Gulden's® Spicy Brown Mustard
1 teaspoon honey
PAM® Original No-Stick Cooking Spray
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
1 carton (16 oz each) Egg Beaters® Original
8 ounces French bread, sliced 1-inch thick
1/2 teaspoon garlic powder
2 green onions, chopped
Total cost: $7.64

Directions:
Preheat oven to 350°F. 
Combine undrained tomatoes, mustard and honey in medium saucepan. Place over medium-high heat and cook 10 minutes or until thickened and most of juice has cooked away, stirring several times. 
Spray shallow 10-inch nonstick skillet with cooking spray; heat over medium-high heat. 
When hot, add zucchini and mushrooms. 
Cook 5 minutes or until starting to brown on edges, stirring several times. Reduce heat to medium-low; pour Egg Beaters over vegetables. 
Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath several times. 
Cover; continue cooking 4 minutes or until set. 
Meanwhile, spray one side of each bread slice with cooking spray; place on baking sheet. 
Sprinkle bread with garlic powder. 
Bake 8 minutes or until golden brown. 
Stir green onions into tomato sauce. 
Cut frittata into 4 wedges. Top each wedge with tomato sauce. 
Serve with garlic bread.

Cook's Tips:
By covering the skillet after adding the Egg Beaters, one can save energy and eliminate the need to finish the frittata under the broiler. Use a piece of foil as a cover if the skillet has no lid.
 

For more recipes visit ConAgra Foods at www.startmakingchoices.com
 

The following nutritional analysis is based on one serving.

Nutritional information provided by www.menucalc.com