Lightened Zucchini-Onion Frittata

Ingredients

• 1 tablespoon butter 
• 15 ounce carton garden vegetable egg substitute 
• 0.3 cup basil fresh chopped
• 0.3 cup lowfat milk 
• 1 medium onion sliced cut in half and
• 0.3 cup parmesan cheese divided grated
• 0.5 teaspoon pepper 
• 8 servings garnish: plum tomatoes seeded chopped
• 1 teaspoon salt 
• 2 medium zucchini thinly sliced

Equipment

• frying pan
• oven
• whisk

Directions

1. Melt butter in a 12-inch ovenproof skillet over medium-high heat; add zucchini and onion, and saut 12 to 14 minutes or until onion is tender.
2. Remove from heat, and stir in 2 tablespoons grated Parmesan cheese.
3. Whisk together egg substitute and next 3 ingredients at least 1 minute or until well blended.
4. Pour over vegetable mixture.
5. Bake at 350 for 13 to 15 minutes or until set; increase oven temperature to broil, and broil 5 1/2 inches from heat 1 to 2 minutes or until edges are lightly browned.
6. Sprinkle evenly with remaining 2 tablespoons grated Parmesan cheese and basil.
7. Garnish, if desired.