Skinny Zucchini Fritatta
65 cals per serving
Makes 4 servings
Variation 54 cals per serving

2 small zucchini
1 tsp water
2 green onions, chopped
1 tsp basil
1 tsp dried marjoram
1-1/2 c egg substitute (or egg whites)
2 Tbsp parmesan cheese

Julienne zucchini. Place water in a 10 inch skillet, add zucchini and onions. Cook over low heat about 3 mins. Drain and discard cooking liquid. Stir in herbs, carefully pour egg substitute over veggie/herb mixture. Cook over low heat until mixture starts to set. Lift edges of uncooked mixture to flow underneath. Continue cooking until nearly set. Sprinkle with cheese. Broil 1 minute and serve.

Khyber's lower cal variation: Leave out the cheese to save 11 cals per serving.