Low Fat Zucchini Frittata

1. 1

   Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.

2. 2

   Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.

3. 3

   Salt and pepper to taste.

4. 4

   Mix rice, Parmesan, grated mozzarella and eggs in a bowl.

5. 5

   Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.

6. 6

   Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.

7. 7

   When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.

8. 8

   When the frittata is brown on the bottom, use a plate to turn it over.

9. 9

   Cook until both sides are brown and firm.

10. 10

    Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.

* Per serving · 4 servings · Values may vary.