Zucchini Frittata

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  1. In a medium bowl, beat eggs lightly with salt, pepper, basil and oregano.
  2. Stir in cottage cheese, and half the Parmesan cheese.
  3. In a 12-inch nonstick skillet, lightly saut tomatoes and zucchini in the olive oil until zucchini is lightly browned.
  4. Pour in egg mixture, and sprinkle with remaining Parmesan cheese. Cook over medium-low heat until eggs are well set on bottom of pan, about 15 minutes. Cut into wedges and serve hot.

Serves 4

Per serving: 240 calories; 17.5 grams protein; 17 grams fat; 5.2 grams saturated fat; 4.2 grams carbohydrates; 406.6 milligrams sodium; 160.4 milligrams calcium; 0.5 gram fiber

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