Herbed Zucchini Frittata
Makes 4 servings; 1.1 WW points per serving.

2 small zucchini
1 teaspoon water
2 green onions, finely chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1 1/2 cups fat-free egg substitute
2 tablespoons grated Parmesan cheese
Tomato wedges (optional)
Small basil springs (optional)

Cut each zucchini lengthwise into quarters, then thinly slice each quarter.

Place the water in a 10" broiler-proof skillet, then add the zucchini and onions. Cook over low heat about 3 minutes or just until the vegetables are crisp-tender. Drain; discard the cooking liquid. Stir in the basil and marjoram.

Carefully pour the egg substitute over the zucchini and onions. Cook over low heat until the mixture begins to set. Using a spatula, lift the edges to allow the uncooked egg mixture to flow underneath. Continue cooking until nearly set but still moist on top. Sprinkle with the cheese.

Broil 4" from the heat about 1 minute or until the top is lightly browned and the egg mixture is set. To serve, cut into 4 wedges. If desired, garnish each serving with tomato wedges and a small spring of basil.

Per serving: 69 calories; 1.1 g. fat (14% of calories); 1.8 g. dietary fiber; 2 mg cholesterol; 181 mg. sodium.

SOURCE: Prevention's Stop Dieting and Lose Weight Cookbook