Coat an ovenproof 10" skillet with cooking spray and place over medium-low heat until hot. Melt the spread in the skillet. Add the onion, bell pepper, and zucchini and sauté over medium-low heat until the vegetables are lightly browned, 2–3 minutes. Add the tomatoes, basil, and black pepper to the skillet and stir to combine. Cook until the flavors are blended, 2–3 minutes, and remove from the heat.
Preheat the broiler. In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth. Pour the egg mixture over the vegetables. Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet. Transfer the skillet to the broiler and broil until the top is set, 2–3 minutes. Sprinkle with the cheese and broil until the cheese melts.
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|Serving Size: 1 Serving (194g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 56 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 10.5mg||3 %|
|Sodium 361.8mg||12 %|
|Potassium 360.3mg||9 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 9g|
|Protein 13.4g||19 %|
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Calories per serving: 152
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