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Time: 30 minutes
Makes: 4 servings
Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup diced green bell pepper
1 cup thinly sliced zucchini
3 whole eggs
3 egg whites
3/4 ounce grated Parmesan cheese
1 tablespoon water
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black
pepper
1/8 teaspoon salt
1 cup very thin plum tomatoe wedges
2 1/4 ounces shredded Jarlsberg
cheese
Instructions
1 Preheat the broiler. In an 8 inch nonstick skillet with a flameproof handle, warm the oil over medium heat until hot but not smoking. Add the onion and bell pepper and cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes.
2 Stir in the zucchini and cook, stirring frequently, until the vegetables are tender and the zucchini lightly browned, 5 to 6 minutes.
3 Meanwhile, in a medium bowl, whisk together the whole eggs, egg whites, Parmesan, water, basil, black pepper, and salt.
4 Pour the egg mixture over the vegetables in the skillet. Cook over medium heat, lifting the edges to allow the uncooked egg to run underneath, until the bottom of the frittata is firm and the top is nearly set, 4 to 5 minutes.
5 Remove the pan from the heat, arrange the tomatoes on top, and sprinkle with Jarlsberg.
6 Broil 4 inches from the heat until the cheese is melted and the top is set, 1 to 2 minutes.
7 Slide the frittata onto a large plate, cut into 4 wedges, and serve hot.
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