Garden Frittata

Dorothy Green made this tonight at our care group's "Breakfast for Dinner" night. It was delicious!!! You can make this with whatever veggies you have. Dorothy didn't have zucchini so she put mushrooms in it.

1 small yellow summer squash, thinly sliced
1 small zucchini, thinly sliced
1 small onion, chopped
1 cup shredded part-skim mozzarella cheese
1 med. tomato, thinly sliced
1/4 cup crumbled feta cheese
4 eggs
1 cup fat-free milk
2 T. minced fresh basil
1 garlic clove, minced
1/2 t. salt
1/4 t. pepper
1/4 cup shredded parmesan cheese

In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well. Transfer to a 9 in. pie plate coated with cooking spray. Tope with mozzarella, tomato and feta cheese.

In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with parmesan cheese.
Bake, uncovered, at 375 degrees for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Cut into 8 even slices.

Weight Watchers: 3 points a slice.

Nutrition Facts: 1 serving equals 126 calories, 7 g fat (4 g saturated fat), 121 mg cholesterol, 316 mg sodium, 6 g carbohydrate, 1 g fiber, 11 g protein. Diabetic exchanges: 1 lean meat, 1 vegetable, 1 fat.