Zucchini Frittata

3 zucchini chopped
1/2 large red onion chopped
2 tbs olive oil
6 eggs
6 egg whites
salt and pepper to taste
2 tbs basil
1/4 cup parmesan
1 slice american cheese diced

Heat oil in extra large skillet, add zucchini and onion. Season with 1/2 teaspoon sea or kosher salt and cook down for app. 5 minutes. Onions should be cooked down but not browned. Let veggies cool for 5-10 minutes. Meanwhile combine eggs and beat for 30 seconds. Add salt (app. 1/2 tsp) and pepper with basil and cheeses. Whisk together to combine. Now add cooled vegetables and scrape skillet clean. Spray skillet with non-stick cooking spray and turn pan back on. Pour in egg and vegetable mixture. Cook for 3-4 minutes over medium heat lifting sides of egg mixture to let excess egg run under cooked part on the bottom of the pan. Do this 2-3 times.

After 3-4 minutes at medium heat, take skillet off heat and finish setting eggs under a broiler under high heat. It should take 1-2 minutes. Check to make sure you don't burn. You can take it out of the oven when it is set but still jiggles. Set it on stove to finish cooking and cool for 3-4 minutes. Cut into pie slices for 6 people. Serve with alone or with tomato or salsa. Yum!

Number of Servings: 6

Recipe submitted by SparkPeople user PJROWING.