Piquant Vegetarian Frittata

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

• Ready In: 50 mins
• Serves: 6

Ingredients

• 5  whole eggs
• 7  egg whites
• 1⁄2 teaspoon salt, divided
•  fresh ground black pepper
• 1  cup  shredded fat free mozzarella cheese
• 1  cup  chopped onion
• 1 1⁄2 cups  sliced mushrooms (about 6 oz)
• 1  cup zucchini, diced
• 3⁄4 cup  chopped bottled  roasted red pepper, drained
• 1  teaspoon dried thyme
• 3  tablespoons  grated parmesan cheese

Directions

1. 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.
2. Lightly coat a large oven-safe nonstick skillet with cooking spray and warm over medium heat.
3. Add the onions and mushrooms and cook, stirring, 5 minutes.
4. Add the zucchini, red peppers, thyme, 1/4 teaspoons salt and pinch black pepper. Cook the mixture, stirring, 4 minutes.
5. Pour the egg mixture over the vegetables and cook over medium-high heat for 7 minutes. 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.
6. Do not stir. 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.
7. Preheat the broiler.
8. Sprinkle Parmesan on top of the eggs. Broil the frittata for 4 minutes or until the Parmesan is lightly browned.
9. Cut the frittata into 6 wedges and serve.