Serve this delicious one-dish meal with garlic toast!
Zucchini Frittata with Tomato-Onion Sauce
Ingredients
1 14.5 oz. can diced tomatoes with sweet onions, undrained
1 teaspoon spicy brown mustard
1 teaspoon honey
No-Stick cooking spray
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
1 – 16 oz. carton Egg Beaters Original
2 green onions, chopped
Directions:
~Combine undrained tomatoes, mustard, and honey in a medium saucepan. Place over medium-high heat. Cook 10 minutes (or until thickened and most of the juice has cooked away), stirring several times.
~Spray a shallow 10-inch nonstick skillet with cooking spray. Heat over medium-high heat. Add zucchini and mushrooms. Cook five minutes (or until starting to brown on edges, stirring several times). Reduce heat to medium-low. Pour Egg Beaters over vegetables. Cover skillet. After 6 minutes, lift the edge of the frittata with a spatula. Tilt skillet to allow Egg Beaters to flow underneath several times. Cover; continue cooking four minutes or until set.
~Stir green onions into the tomato sauce.
~Cut frittata into four wedges.
~Top each wedge with tomato sauce.
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