Baked Zucchini Frittatas (serves 2)
Source: alt.cooking.chien

1 cup zucchini -- sliced
1/4 cup onion -- chopped
1/2 red bell pepper -- cut into thin strips
1 clove garlic -- minced
1 tablespoon reduced-calorie margarine
3 egg white
3 tablespoons 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon Italian seasoning
2 ounces Monterey jack cheese -- (1/2 cup)
1/4 cup fat-free Parmesan cheese

Heat oven to 400 degrees. Grease two 10-oz. custard cups or individual baking dishes. In 8-inch skillet over medium low heat, saute zucchini, onion, red pepper and garlic in margarine until tender; let cool slightly. In medium bowl, beat eggs, half-and-half and seasonings until combined. Stir in zucchini mixture. Pour into prepared custard cups or baking dishes. Sprinkle with cheeses.

Bake, uncovered, at 400 degrees for 14 to 17 minutes or until top is puffy and light golden brown. Let stand 5 minutes before serving.