Herbed vegetable fritatta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cubed cooked new potatoes |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | cup | Quartered zucchini slices |
| 1 | cup | Kraft Healthy Favorites shredded reduced fat low-moisture part-skim mozzarella cheese |
| 2 | tablespoons | Sliced green onions |
| 2 | tablespoons | Minced fresh basil leaves |
| 1½ | pack | Frozen cholester-free egg product, thawed (12 oz ea) |
| ½ | cup | Sliced cherry tomatoes |
Directions
Heat oven to 350'F. Spray 8", ovenproof skillet with non-stick cooking spray. Layer potatoes, salt, pepper, zucchini, ½ cup cheese, onions and basil in skillet. Shake egg product well; pour over vegetables.
Bake 22-25 minutes, or until set. Sprinkle with remaining ½ cup cheese and tomatoes. Heat broiler. Broil 2 minutes or until cheese is melted.
Nutritional information: 150 calories, 3 grams fat, 357 milligrams calcium.