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Zucchini Frittata




Source of Recipe


South Beach Diet






List of Ingredients



• 4 tsp extra-virgin olive oil,divided
  
• 1 cup diced zucchini(1 small)
  
• 1/2 cup chopped onion
  
• 1/2 cup grape tomatoes or cherry tomatoes,halved
  
• 1/4 cup slivered fresh mint leaves
  
• 1/4 cup slivered fresh basil leaves
  
• 1/2 tsp salt,divided
  
• Freshly ground pepper to taste
  
• 4 large eggs
  
• 1/3 cup crumbled goat cheese(2 ozs.)
  






Instructions



1. Heat 2 tsp oil in a 10-in. nonstick skillet over med. heat. Add zucchini and onion;cook,stirring often,for 1 min. Cover and reduce heat to med-low;cook,stirring occasionally,until the zucchihi is tender,but not mushy,3-5 min. Add tomatoes,mint,basil,1/4 tsp salt and a grinding of pepper;increase heat to med-high and cook,stirring,until moisture has evaporated,30-60 seconds.
   
2. Whisk eggs,the remaining 1/4 tsp salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese;stir to combine. Wipe out the skillet.
   
3. Preheat broiler.
   
4. Brush the skillet with the remaining 2 tsp oil;heat over med-low heat. Pour in the frittata mixture and cook,without stirring,until the bottom is light golden,2-4 min. As it cooks,lift the edges and tilt the pan so raw egg will flow to the edges.
   
5. Place the skillet under the broiler and broil until the frittata is set and the top is golden 1 1/2-2 1/2 min. Loosen the edges and slide onto a platter. Cut into wedges and serve.
   
6. 2 servings