Portions: 4
Serving Size: 3/4 cup

Ingredients

• 2 small zucchinis
• 1/2 cup onion
• 3 garlic cloves
• 1 small tomato
• 2 tablespoons cilantro
• 2 tablespoons canned chopped green chilies
• 2 large eggs
• 4 egg whites
• 1/8 teaspoon turmeric
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon chicken broth

Directions

1. Thinly slice the zucchini.  Finely chop the onion and garlic.  Chop the tomatoes and cilantro.
2. Beat together eggs, egg whites, turmeric, salt and pepper to taste.  Set aside.
3. Heat 1 tablespoon broth in a 10-inch or 12-inch stainless steel or non-stick skillet.
4. Add onion, garlic, zucchini and green chilies.  Sauté for about 3 minutes, stirring frequently.
5. Add tomato and cilantro.
6. Pour egg mixture over vegetables.  Turn heat to low, cover and cook for about 10 minutes, checking periodically to see if eggs are firm.
7. When done, run a rubber spatula around the edge of the frittata, cut into 4 wedges and serve.

Nutrition Facts (per serving)

Calories: 87                                                                                            

Protein: 8 g                                                                                            

Carbohydrate: 7 g

Potassium: 360 mg

Phosphorus: 96 mg

Sodium: 184 mg