In this classic pairing of summer flavors, garden-fresh zucchini complements juicy tomatoes. Frittatas -- Italian-style omelets -- make a wonderful brunch or a light dinner. By substituting egg whites for some of the eggs, this frittata is lighter in texture and is lower in fats.
1 tablespoon olive oil
1 small zucchini, sliced
1/2 cup chopped green onion
2 cloves garlic, minced
2 medium tomatoes, seeded and chopped
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper
2 large eggs
4 large egg whites
1 cup shredded mozzarella cheese
- Preheat oven to 350°F (175°C).
- In an oven-safe skillet, heat olive oil and sauté zucchini, green onions and garlic. Cook for about 5 minutes.
- Add tomatoes, basil and pepper. Cover and cook another 3 minutes or until zucchini is tender.
In a small bowl, beat together eggs and egg whites. Pour over vegetable mixture and sprinkle with cheese. Bake until eggs are set and a knife inserted in the center comes out clean, 10 to 15 minutes. Cut into wedges to serve.
Makes 4 servings.