Ingredients:
5 whole eggs
7 egg whites
1/2 teaspoon salt, divided
fresh ground black pepper
1 cup shredded fat free mozzarella cheese
1 cup chopped onions
1 1/2 cups sliced mushrooms ( about 6 oz)
1 cup zucchini, diced
3/4 cup chopped bottled roasted red peppers, drained
1 teaspoon dried thyme
3 tablespoons grated parmesan cheese
Directions:
In a medium bowl combine the eggs, egg whites, 1/4 teaspoon salt and a few grindings of black pepper and stir in the mozzarella.
Lightly coat a large oven-safe nonstick skillet with cooking spray and warm over medium heat.
Add the onions and mushrooms and cook, stirring, 5 minutes.
Add the zucchini, red peppers, thyme, 1/4 teaspoons salt and pinch black pepper. Cook the mixture, stirring, 4 minutes.
Pour the egg mixture over the vegetables and cook over medium-high heat for 7 minutes. As the eggs begin to set, run a spatula around the edges and tilt the skillet to allow any uncooked egg to run under the cooked portions.
Do not stir. When the eggs are almost set, cover, reduce the heat to medium-low, and cook for 8-10 minutes or until the eggs are set.
Preheat the broiler.
Sprinkle Parmesan on top of the eggs. Broil the frittata for 4 minutes or until the Parmesan is lightly browned.
Cut the frittata into 6 wedges and serve.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.