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Zuchinni & Spinach Frittata
104 Calories per Serving
2 cups Zucchini sliced into little match sticks
1 cup packed fresh spinach leaves, chopped small
4 eggs, lightly beaten
2 cups cubed day old bread tightly packed
1 tablespoon garlic salt
1 tablespoon of miced garlic
Heat oven to 350 degrees.
In a non-stick saute pan, heat enough olive oil to coat bottom evenly. Saute the zuchini and spinach until the zucchini is tender (remove from heat and drain excess oil.
In a medium bowl, lightly beat the eggs, add the bread crumbs, and remaining incredients.
Lightly grease a muffin tin and fill six of the forms 3/4 full. Bake 15 minutes or until the center is firm
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