ingredients

  • 1 (14.5 ounce) can Hunt's Diced Tomatoes with Sweet Onion, undrained
  • 1 teaspoon Gulden's Spicy Brown Mustard
  • 1 teaspoon honey
  • PAM Original No-Stick Cooking Spray
  • 1 1/2 cups finely chopped zucchini
  • 1 cup finely chopped white button mushrooms
  • 1 (16 ounce) carton Egg Beaters Original
  • 2 green onions, chopped

directions

Combine undrained tomatoes, mustard and honey in medium saucepan. Place over medium-high heat; cook 10 minutes or until thickened and most of juice has cooked away, stirring several times.

Spray shallow 10-inch nonstick 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 medium-low; pour Egg Beaters over vegetables. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow Egg Beaters to flow underneath several times. Cover; continue cooking 4 minutes or until set.

Stir green onions into tomato sauce. Cut frittata into 4 wedges. Top each wedge with tomato sauce.

Tip: By covering the skillet after adding the Egg Beaters, one can save energy and eliminate the need to finish the frittata under the broiler. Use a piece of foil as a cover if the skillet has no lid.

Recipe reprinted by permission of ConAgra. All rights reserved.