Zucchini Frittata with Tomato-Onion Sauce
1 can (14.5 oz each) tomatoes with sweet onion, undrained
1 teaspoon spicy brown mustard
1 teaspoon honey
1-1/2 cups finely chopped zucchini
1 cup finely chopped white button mushrooms
1 carton (16 oz each) Egg Beaters (or 12 eggs beaten)
2 green onions, chopped
-Combine undrained tomatoes, mustard and honey in medium saucepan.
-Place over medium-high heat cook for 10 minutes or until thickened and most of juice has cooked away, stirring several times
-Spray 10-inch skillet with cooking spray; heat over medium-high heat.
-Add zucchini and mushrooms; cook 5 minutes or until starting to brown on edges, stirring several times.
-Reduce heat to a medium-low; pour Egg Beaters or beaten eggs over vegetables and cover skillet
-After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow eggs to flow underneath- do this a couple times
-Cover and continue cooking for 4 minutes or until set
-Stir green onions into tomato sauce
-Cut frittata into 4 wedges
-Top each wedge with tomato sauce and serve
By covering the skillet after adding the eggs, one can save energy and eliminate the need to finish the frigate under the broiler and use a piece of foil as a cover if the skillet has no lid!