5 large eggs
5 large egg whites
fine sea salt
freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
4 ounces cremini mushrooms, sliced
8 ounces cherry tomatoes, halved
1 small zucchini, sliced
2 tablespoons torn basil leaves
1/4 cup grated Gruyère
Preheat oven to 325 degrees F.
Using a whisk, beat together eggs and egg whites until frothy. Season with salt and pepper.
Warm
olive oil and butter in a 10-inch ovenproof nonstick skillet over
medium heat. Add the garlic and cook until fragrant, about 2 minutes.
Add the mushrooms and zucchini, cook until tender, about 5 to 8
minutes. Lower the heat. To the pan add the tomatoes and basil. Season
with salt and pepper. Stir and distribute vegetables evenly in pan.
Pour in the egg mixture. Let eggs set for a few minutes. Sprinkle with
cheese. Bake for 20 to 25 minutes or until the frittata has puffed and
is light brown. Yield: 4 servings.
-Recipe courtesy of Joseph Erdos