Lite Mushroom Frittata - cooking recipe

Ingredients

1 1/2 c. Egg Beaters
1/4 c. nonfat skim milk
1/2 tsp. garlic powder with parsley
1 medium zucchini, shredded
1 can (4 oz.) sliced mushrooms, drained
1/2 c. shredded reduced fat Swiss cheese (2 oz.)
1/2 tsp. seasoned pepper
1 medium tomato, chopped

Preparation

In medium bowl, combine Egg Beaters, cheese, milk, garlic powder with parsley and seasoned pepper; set aside.
Spray a 10-inch ovenproof nonstick skillet lightly with vegetable oil cooking spray.
Over medium-high heat, cook zucchini, tomato and mushrooms for 1 to 2 minutes.
Add egg mixture, stirring well. Cover; cook over low heat for 15 minutes or until almost set. Remove lid and place skillet under broiler for 2 to 3 minutes or until desired tenderness.
Makes 6 servings.