Weekend Recap- Vegetable Frittata

The Zucchini is taking front run on the blog these days, there’s just so much to pick from my garden.  It deserves it’s own page, a dedication to Zucchini everywhere!

Ingredients

2 teaspoons olive oil
1/2 to 1 cup  chopped Zucchini (broccoli works well too)
1/2 cup fresh mushrooms
1/4 cup chopped onion
6 egg whites
3 eggs
2 tablespoons snipped fresh basil
Salt and pepper to taste (1/4 teaspoons works)
Shredded part skim mozzarella cheese

*sometimes I add about half a cup of finely chopped carrots,

Directions *Preheat oven at 350 if cooking completely in oven, or preheat broiler to finish off the top and brown cheese*
 In a medium sized cast iron skillet heat oil over med. heat. Add broccoli, mushrooms, carrots if using, and onion. Cook for about 7-8 minutes or until vegetables are tender crisp, making sure you stir occasionally. If the onions start to over brown, reduce the heat.
 In a medium bowl whisk the egg whites, eggs, basil, salt and pepper together. Pour egg mixture into the vegetables in the skillet. Cook over med. heat. As mixture sets, run a spatula around the edge and lift just a little so any uncooked portion can run underneath. When mixture sets and the surface  is nearly cooked sprinkle with cheese and  broil for about 2 minutes or until the top is brown. Sometimes I don’t  broil it, I just pour the egg mixture into the skillet and put the whole thing to bake in the oven for about 10 minutes at 350F or until it’s set completely.

Enjoy!