Frittata Monerey

                                                   Frittata Monterey

                                    2 servings = 4 Points Plus Per Serving

2 tsp. margarine, divided
1/2 cup each thin sliced onion, thin sliced red bell pepper and thin sliced zucchini
2 small plum tomatoes, diced (or equal amount of canned diced Italian tomatoes, drained and rinsed)
1 Tbsp. chopped FRESH basil (fresh really does make a differnce)
Dash pepper
salt
1/2 cup egg substitute
1/3 cup low-fat cottage cheese (1% milk fat)
1/4 cup evaporated skim milk
3/4 ounce reduced-fat Monterey Jack cheese, shredded

In 10- inch nonstick skillet melt 1 teaspoon margarine; add onion, bell pepper, and zucchini. Sprinkle salt lightly over veggies and saute over medium-high heat, until veggies are lightly browned and liquid from veggies is cooked out of pan.

Add tomatoes, basil, and pepper to skillet and stir to combine. Reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Transfer veggies to plate and keep warm (cover with foil)

In 10-inch oven safe, non-stick skillet, melt remaining margarine; add egg mixture and cook over medium-high heat on stove top until bottom begins to brown, about 1-2 minutes. Transfer skillet to broiler and broil until top is set, 2-3 minutes (mixture will "puff" up, watch carefully to prevent over browning).

Remove from oven and spread veggies over egg mixture. Sprinkle with cheese, return to broiler and broil until cheese melts, 1-2 minutes.

This recipe was shared by Debv. This is what she had to say about it.

"Enjoy!! Oh, so good! I double recipe so I can have left overs the next day."

I plan on making this today for lunch. Thank you Deb. Keep them coming.