Salsa Frittata


  • 1 c Tomato (chopped)
  • 1⁄2 c Summer Squash (chopped)
  • 1⁄2 c Cucumber (chopped)
  • 8 oz Taco Sauce
  • 1 Onion (chopped)
  • 3 c Egg-Beaters
  • 1 c Cheese (fat-free, shredded)


Combine 1 cup chopped tomato, 1/2 cup chopped summer squash, 1/2 chopped peeled cucumber, 8 oz taco sauce in a small bowl and set aside.
Spray large heavy non stick pan with Pam. Add 1 chopped onion and cook and stir until translucent and tender, 3-5 minutes.

Pour 3 cups Egg Beaters over onions in skillet. Cook over low heat for 67 minutes. When eggs start to look set, cover skillet and cook 2-3 more minutes. Uncover and sprinkle with 1 cup FF shredded cheese. Cover skillet again and cook 1-2 minutes until cheese is melted and eggs are set.

Cut into wedges and top with vegetable taco sauce.


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