1 egg
5 egg whites
2 tbsp. Parmesan cheese
1 tbsp. parsley, snipped
1/4 tsp. Italian seasoning
3/4 c. chopped zucchini
3/4 c. sliced fresh mushrooms
1/4 c. sliced green onion
1 clove garlic, minced
1 sm. tomato, thinly sliced and halved
1/4 c. shredded lowfat part-skim Mozzarella cheese

Lightly beat eggs and whites. Stir in Parmesan cheese, parsley, seasoning and set aside.

Spray oven-proof skillet. Preheat skillet over medium high heat until drop of water sizzles when added to skillet. Add zucchini, mushrooms, green onion and garlic. Stir fry 2-3 minutes or until zucchini is almost tender. Remove from heat.

Pour egg mixture over vegetables, spread mixture evenly in skillet. Bake uncovered at 350 degrees for 8-10 minutes or until eggs are set. Arrange tomato slices over eggs; sprinkle Mozzarella over frittata. Bake 2 minutes more or until cheese melts. 3 servings.

NOTE: You can transfer to 8-inch round baking dish and increase cooking time to 12-15 minutes.