Eggs Dairy: Frittata 10 by Recipe Cottage

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	Frittata 10

		Zucchini-Ricotta-Frittata 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.