Garden harvest frittata

Yield: 4 servings

Measure Ingredient
1 medium Zucchini; thinly sliced
\N \N ; (about 2 cups)
2 mediums Carrots; coarsely shredded
\N \N ; (about 1 cup)
¼ cup Whole kernel corn
4 \N Eggs; beaten
¼ cup Milk
1 tablespoon Chopped fresh or
1 teaspoon Dried dill weed
⅛ teaspoon Salt
⅛ teaspoon Pepper
4 \N Red bell pepper rings

1. Arrange zucchini evenly in ungreased pie plate, 9 X 1-¼ inches. Top with carrots and corn. Mix remaining ingredients except bell pepper; pour over vegetables. 2. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on high 6 to 11 minutes, rotating pie plate ½ turn after 3 minutes, until eggs are set. Top with bell pepper.

Per serving: 101 Calories (kcal); 5g Total Fat; (44% calories from fat); 7g Protein; 7g Carbohydrate; 189mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Betty Crocker's Microwave Converted by MM_Buster v2.0n.

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