1 container of Egg Substitute (like Egg Beaters)
½ cup Parmesan Cheese
1 teaspoon fresh or dried Thyme
Salt / Pepper to taste
2 teaspoons olive oil
12 ounces zucchini halved and sliced in half-moon shapes
4 green onions, chopped
Turn on broiler to lo-heat, adjust your oven rack so that the frittata can be flash broiled in the oven for 5 minutes.
In a medium bowl, mix the container of egg substitute with thyme, and Parmesan cheese leaving about 1/8 cup to sprinkle on the top later. Set bowl aside. In a oven-proof 10” sauté pan, heat the olive oil over medium-heat and add the zucchini and green onions. Sauté the vegetables for about 5 minutes until they are tender but still crisp when biting into the vegetables.
Add the egg mixture to the vegetables and reduce the heat to medium. As the mixture is cooking and becoming set, run a spatula around the edge of the skillet lifting the egg mixture so some of the egg drips underneath. Cover with a lid and cook for about another 2 minutes so the egg will become more set, showing a little bit of liquid in the middle.
Remove the lid, sprinkle the remaining parmesan cheese over the egg mixture, and place the sauté pan in the broiler until the top is golden and the egg has become firm. Remove from the broiler wait a minute and then cut into wedges and serve warm.
Per Serving: 115 calories, 5 g fat, 1 g fiber, 11 g protein, 6 g carbs, 0 g sugar