Ingredients
2tspolive oil
1medium onion,diced
1½cupszucchini,(7oz total), diced into matchsticks
5large eggs
2large egg whites
¼cupAsiago cheese,grated
kosher salt and fresh pepper,to taste
2medium vine ripe tomatoes,(about 8oz), cored and thinly sliced crosswise
Preparation
Preheat oven to 400 degrees F.
Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook for about 8 to 10 minutes, until slightly golden.
Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.
In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.
Pour the eggs into the skillet, making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper.
When the edges begin to set (about 2 minutes) move skillet to oven. Cook for about 16 to 18 minutes, or until frittata is completely cooked. Serve warm and cut into 4 pieces.
