WLS 1/2 portion: calories 130, protein 11 grams, carbs 4 grams
1 Tbsp salted butter
1 small zucchini, finely diced
8 mushrooms, finely diced
6 lg eggs
1/2 cup 1% low-fat milk
1 cup 2% low-fat cottage cheese
1 cup shredded Jarlsberg or Swiss cheese
3 green onions, sliced
1 Roma tomato, diced
1 Tbsp chopped fresh dill
Vegetable oil cooking spray
Preheat the oven to 350* F. Heat the butter in a medium nonstick skillet and lightly sauté the zucchini and mushrooms until the released juices have been reduced and the vegetables are lightly browner. In a large bowl, beat the eggs with the milk until well blended, the stir in the cottage cheese, other cheese, green onions, tomato, dill and the sautéed vegetables. Pour into a 9x9 inch baking dish that has been lightly coated with cooking spray. Bake for 40-45 minutes, until a knife inserted near the center comes out clean. Serves 4 regular servings.
Susan Marie Leach
