Ingredients:
2 -3 medium zucchini, sliced
1/2 cup diced onions
1 clove fresh garlic, minced fine
1 cup cooked white rice ( a good use for leftover rice)
1 cup egg substitute or 1 cup egg whites
2 tablespoons grated parmesan cheese
1/2 cup grated mozzarella cheese
4 -5 tablespoons extra virgin olive oil
salt ( roughly 1/4 teaspoon)
ground pepper
Directions:
Clean and slice the zucchini in half, lengthwise, then into 1/8-inch pieces.
Dice onion and mince garlic (use as much as you like) Saute zucchini, onions and garlic in 2 tablespoons olive oil until onions and zucchini are limp.
Salt and pepper to taste.
Mix rice, Parmesan, grated mozzarella and eggs in a bowl.
Stir in saute of zucchini, onion and the rest, salt and pepper to taste, Mix all ingredients well.
Heat 9-by-12-inch nonstick fry pan between medium and medium-high heat, and add 2 to 3 tablespoons of extra virgin olive oil.
When pan is hot, pour contents of mixing bowl into fry pan, spread mixture evenly around pan, making sure that the rice and veggies are spread through the liquid.
When the frittata is brown on the bottom, use a plate to turn it over.
Cook until both sides are brown and firm.
Slice and serve, It can be eaten hot or cold as an appetizer, slice into 1- inch cubes or if sliced larger, as an entree.
Servings: Serve
Time preparation: 15 min.
Time total: 30 min.