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2 ts olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 ts salt
4 large eggs
4 large egg whites
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
3 tb chopped fresh parsley
2 tb snipped fresh chives
1 tb chopped fresh basil (or 1 ts dried)
1/4 ts freshly ground black pepper

In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over
medium-high heat. Add zucchini and shallot; cook, stirring, until
zucchini is just tender, about 4 minutes. Add garlic and saute
until fragrant, about 30 seconds. Season with 1/4 ts salt. Transfer
veggies to a bowl and let cool for 10 minutes. Wipe out skillet.
In a medium bowl, whisk eggs and egg whites. Add ricotta, Parmesan,
parsley, chives, basil, pepper and remaining 1/2 ts salt and whisk
until smooth. Stir in vegetables. Preheat broiler. Add remaining
1 ts oil to the skillet, swirling to coat the bottom; heat over
medium-low heat. Pour in egg mixture, shaking pan to distribute
evenly. Cook until edges are set and frittata is browned on the
bottom, 5 to 7 minutes. Place skillet under broiler 86 inches below
the heat source) and cook until top of frittata is set, 2 to 3
minutes. Loosen edges and slide frittata onto a platter. Cut into
wedges and serve.

Makes 4 servings.


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