Piquant Vegetarian Frittata

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Very flavorful frittata that features zucchini but would be equally delicious substituting asparagus, broccoli, cauliflower or yellow summer squash.

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Steps

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In a medium bowl combine the eggs , egg whites , 1 / 4 teaspoon salt and a few grindings of black pepper and stir in the mozzarella.

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Lightly coat a large oven-safe nonstick skillet with cooking spray and warm over medium heat.

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Add the onions and mushrooms and cook , stirring , 5 minutes.

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Add the zucchini , red peppers , thyme , 1 / 4 teaspoons salt and pinch black pepper.

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Cook the mixture , stirring , 4 minutes.

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Pour the egg mixture over the vegetables and cook over medium-high heat for 7 minutes.

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As the eggs begin to set , run a spatula around the edges and tilt the skillet to allow any uncooked egg to run under the cooked portions.

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Do not stir.

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When the eggs are almost set , cover , reduce the heat to medium-low , and cook for 8-10 minutes or until the eggs are set.

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Preheat the broiler.

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Sprinkle parmesan on top of the eggs.

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Broil the frittata for 4 minutes or until the parmesan is lightly browned.

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Cut the frittata into 6 wedges and serve.

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Ingredients

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eggs, egg whites, salt, fresh ground black pepper, fat free mozzarella cheese, onion, sliced mushrooms, zucchini, roasted red pepper, dried thyme, parmesan cheese