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MUSHROOM ZUCCHINI FRITTATA
Wooden Door Spa
Lake Geneva, Wisconsin*
Per Person
1 egg, plus 1 egg white
1 teaspoon minced onion
1
teaspoon minced parsley
1 tablespoon chopped fresh mushrooms
1 small
zucchini
1/4 low-fat cottage cheese
Vegetable Oil for cooking
Quantities above
are given for ONE serving, but you may easily adjust upward for a larger
frittata to serve more than one.
Separate the eggs. Beat the
two whites until thick and frothy. Beat the one yolk until smooth and
lemon-colored. Gently fold the yolk into the egg whites. Add
vegetables and cottage cheese. Stir to combine. Heat vegetable oil
in a skillet until it sizzles. Pour in mixture, spreading it evenly over
the skillet. Cook until the mixture is puffed and set. You may
either may a shallow cut in the edges and tip the loose portions under the cook
further, or, set the partially cooked dish in the oven to set the top.
Once set to your liking, sprinkle with additional herbs if desired, and serve
immediately.
Serves 1 as directed, at 170 calories each
*The Wooden Door Spa was a
working woman's health and diet retreat (the name was in gentle and fun
response to the much more glamorous Golden Door Spa, in California)
located on the shores of Lake Geneva, north of Chicago, in the 1980s. Although
it has long since closed, some of its recipes have survived, much to the
delight of our food staff who still make recipes from its collection from time
to time.
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