Vegetable Frittata

Vegetable Frittata

Makes 4 servings
You can serve this filling and attractive dish right from the pan.

Ingredients:

4 teaspoons extra-virgin olive oil 1 medium onion, halved and thinly sliced 1 medium zucchini, cut into thin half-moon slices 1 medium red bell pepper, cut into thin strips, strips cut in half crosswise1 cup frozen peas 2 large eggs 4 large egg whites 2 tablespoons water 2 tablespoons grated Parmesan cheese, divided 2 tablespoons slivered fresh basil, divided 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper

To Make:Preheat the oven to 375°F.

Heat the oil in a large ovenproof nonstick skillet over medium-high heat. (If the skillet handle is not ovenproof, wrap it in heavy-duty foil.)

Add the onion and bell pepper and cook, stirring often, until tender and starting to brown, about 4 minutes. Stir in the zucchini and cook, stirring often, until tender, about 4 minutes. Add the peas and cook, stirring often, for 2 minutes, until heated through. Meanwhile, in a medium bowl, beat the eggs, egg whites, water, 1 tablespoon Parmesan, 1 tablespoon basil, salt, and black pepper until well blended.

Pour the egg mixture into the skillet and reduce the heat. Cook, tilting the pan and lifting up the edges of the frittata to allow uncooked egg to flow underneath, until the edges are firm but the center is very soft, 2 to 3 minutes. Sprinkle with the remaining 1 tablespoon Parmesan.
Transfer to the oven and bake about 5 minutes, or until set. Sprinkle with the remaining 1 tablespoon basil. Cut into wedges and serve hot or warm.