Zucchini Frittatas II

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, pressed or minced
• 2 medium zucchini, about 3 cups sliced
• 1/2 teaspoon salt (or to taste)
• pepper, freshly ground
• 4 large egg whites
• 2 tablespoons fresh basil, finely chopped
• 2 tablespoons flat-leaf Italian parsley, minced
• 2 tablespoons fat-free parmesan cheese (optional)

Directions

1. 1

   Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and saute until tender and translucent. Stir in garlic and zucchini and continue sauteing until squash is just tender.

2. 2

   Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley.

3. 3

   Stir in sauteed vegetables.

4. 4

   Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides.

5. 5

   Add egg-vegetable mixture, spreading evenly.

6. 6

   Reduce heat to low and cover pan.

7. 7

   Cook 10 to 15 minutes, until set. Preheat broiler.

8. 8

   Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned.

9. 9

   Cut into 3 wedges.

10. 10

    Serve immediately from the pan or transfer to a large round plate or platter.