Italian Dinner Frittata

Well, I told you I would try and get caught up with some posts this weekend.  We made this, oh, about two weeks ago.  We had planned it for a night when we both had classes at the gym.  It was perfect for a quick dinner, and because we would be eating after the gym, we wanted something easy.  It makes four servings, and each serving is super filling.  I was a little leery about reheating an egg dish for leftovers the next day, but Andrew said that it was still really good the next day.  I would definitely make this again during the week.  I can always go for breakfast food for dinner!  This is from Pillsbury Fast and Healthy Cookbook.

Ingredients:

- 1 tablespoon canola oil

- 8 medium green onions

- 1 carton (16 oz) fat free egg product or 8 eggs, beaten (I used Egg Beaters)

- 1/2 cup shredded mozzarella cheese (I used low fat)
- 1/2 cup chopped, seeded tomato (one small)
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon pepper
- 1/3 cup shredded Parmesan cheese ( I used Parmigiano-Reggiano cheese, I already had it in the fridge.)
- Addition chopped tomato or parsley, if desired

Directions: 

-  In a 10 inch nonstick skillet, heat oil over medium heat until hot.  Cook onions in oil 2-3 minutes, stirring frequently until tender.

-  Stir in egg product, mozzarella cheese, tomato, parsley, and pepper.  Reduce heat to medium-low; cover and cook 9-11 minutes or until egg product is set around the edge and light brown on the bottom.

-  Sprinkle Parmesan cheese on top.  Cover; remove from heat and let stand 3-4 minutes or until cheese is melted.  Garnish with additional chopped tomato and parsley.

Servings:  4

Nutritional information per serving:  Calories:  180, Fat:  9 grams, Carbs:  4grams 

I think ours had a little less fat because I used a lower fat cheese and less oil.  That might just be wishful thinking though.  :-)