1. Preheat broiler. Spray 10-inch ovenproof skillet with cooking spray. Place zucchini, broccoli and bell pepper in skillet; cook dinner and stir over excessive warmth three to four minutes, or till crisp-tender.
2. Combine entire eggs, egg whites, cottage cheese, tomatoes, onions, basil and floor crimson pepper in medium bowl; combine properly. Pour egg combination over greens in skillet. Cook, uncovered, gently lifting sides of frittata so raw egg flows beneath. Cook 7 to eight minutes, or till frittata is sort of agency and golden brown on backside. Remove from warmth. Sprinkle with parmesan.
three. Broil about 5 inches from warmth three to five minutes, or till golden brown on floor. Garnish with paprika, if desired. Cut into four wedges. Serve instantly.
*Note: Or, substitute with ldl cholesterol-free egg substitute to equal 6 giant eggs.
**Note: To rehydrate solar-dried tomatoes, pour 1 cup boiling water over tomatoes in small bowl. Let soak 5 to 10 minutes, or till softened; drain properly.
Calories: 160 energy, Carbohydrates: 13 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 163 mg, Sodium: 305 mg, Fiber: three g
Exchanges per serving: 2 1/2 Vegetable, 1 1/2 Meat.
Copyright Diabetic Cooking.