Ingredients
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1 1/2 teaspoons olive oil
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1 medium red onion, chopped
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1 red bell pepper, coarsely chopped
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1 medium zucchini, chopped
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2 cups packed spinach leaves, torn into 1-inch pieces
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3 large eggs
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6 large egg whites
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1/2 teaspoon salt
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1 ounce shaved asiago cheese
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1 tablespoon chopped fresh basil
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1/4 teaspoon ground black pepper
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1 cup chopped tomato
Instructions
- Preheat broiler.
- Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes.
- Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute.
- Season with salt and pepper.
- Whisk eggs, egg whites, salt and pepper in medium bowl to blend.
- Pour egg mixture over hot vegetables in skillet; stir gently to combine, reduce heat to medium-low.
- Cook without stirring until eggs are set on bottom, about 5 minutes.
- Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes.
- Sprinkle with tomatoes and basil.