Zucchini Frittata (adapted from Reader's Digest Great Recipes for Good Health)
1 Tablespoon olive oil
6 green onions, including tops, chopped fine
2 cloves garlic, minced
1 medium-sized zucchini or 2 small (about 1/2 pound), halved lengthwise and cut into 1/4 inch slices
1 can (1 pound) low-sodium tomatoes, drained and chopped (I use a 14.5 ounce can of petite diced tomatoes, drained)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
4 - 5 large eggs (original recipe called for 3 egg whites and 1 whole egg)
1 cup shredded part-skim mozzarella cheese (about 4 ounces)
Parsley for garnish
1) Preheat the oven to 350 F. In a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute. Add the green onions and cook, uncovered, until soft -- about 5 minutes. Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, covered, until the zucchini is just tender -- about 3 minutes.
2) In a small bowl, whisk together the egg and egg whites; blend into the vegetable mixture in the skillet and sprinkle with the cheese.
3) Place the skillet in the oven and bake the frittata, uncovered, until just set-- about 5 minutes. Raise the oven temperature to broil and place the skillet in the broiler 5 to 6 inches from the heat; broil for 2 to 3 minutes or until the frittata is golden. (I usually just leave the pan in the oven at 350 until the frittata is brown and bubbly -- about 45 to 50 minutes. When going with this method do not cover and cook the zucchini for 3 minutes as stated in step one. Instead saute the mixture uncovered for one minute and remove from heat. Otherwise, the zucchini will get overcooked while baking)
4) Serve with a tossed green salad, carrots, or fresh strawberries. Serves 4