From Paulette Vickery's Recipe Collection

WW: VEGGIE FRITTATA

cheese/eggs, vegetables

1/2 each red pepper, diced
1 each zucchini, grated
1 teaspoon chopped
2 each eggs, beaten
3/4 cup skim milk
1/2 teaspoon mixed herbs
1 tablespoon fresh parsley, chopped

Coat a small pan with cooking spray and heat. Add red pepper, zucchini, and tomato, and cook until vegetables are tender. Combine eggs, milk, herbs, and parsley, in a small bowl, and stir into vegetable mixture. Reduce the heat, and cook until eggs are firm. Place pan under a preheated broiler, and cook until top is brown. Serve immediately. Per serving: 3 points, calories 141.9, protein 11.4 G, fat 5.6 G, saturated fat 1.6 G, carbohydrate 12.6 G, fiber 2.5 G, cholesterol 214.2 MG, iron 1.7 MG, sodium 200.4 MG, calcium 160.9 MG.

Yield: 2 servings




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