Frank's Recipes! Zucchini Ricotta Frittata (Omlette)

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Zucchini Ricotta Frittata

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

In a 10-inch ovenproof nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add zucchini and shallot; cook, stirring, until zucchini is just tender, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Season with 1/4 teaspoon 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 teaspoon salt and whisk until smooth. Stir in vegetables. Preheat broiler. Add remaining 1 teaspoon 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.