Red Pepper, Onion and Zucchini Frittata
2 tsp extra virgin olive oil
1 white onion, thinly sliced
1 medium red bell pepper, diced
1 medium zucchini, cut into matchsticks
4 large eggs
4 large egg whites
1/8 cup Parmesan cheese, grated
1/8 cup Asiago cheese, grated
salt and fresh pepper
Preheat oven to 400°F.
Over medium-low heat, heat oil in a large non-stick skillet. Saute onion until slightly brown, about 10 minutes. Add peppers and cook 5 more minutes, then add zucchini. Season with salt and pepper, to taste, and cook 3-4 more minutes stirring occasionally.
In a medium bowl whisk eggs, egg whites, cheeses, salt and pepper.
Pour the eggs into the skillet making sure eggs cover all the vegetables. Once the edges begin to set (about 2-3 minutes) move the skillet to the oven. Cook about 10-15 minutes, or until the eggs are completely cooked through.
Serve warm, cut into 4 pieces.