Zucchini and Rosemary Frittata

Ingredients

1 tablespoon olive oil

1 clove garlic, minced
2 cups zucchini, halved lengthwise and thinly sliced
4 large eggs
2 egg whites
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 teaspoon  fresh rosemary leaves
1/4 cup grated cheese
 

Method

Heat oil in a frypan over medium-high heat; add garlic, cook for 1 minute. Add rosemary leaves and zucchini; cook 5 minutes or until tender, stirring continuously. Season with salt and pepper.
 
whisk together the eggs, egg whites,  and season with salt and pepper. Pour the egg mixture over the zucchini and cook, just until the eggs begin to set, about 3 minutes.
 
Sprinkle cheese evenly over the top. Place pan under the broiler for 3 minutes or until the fritatta rises slightly and becomes light and settled. The eggs should not be runny. Transfer to a serving plate, cut into pie-shaped wedges, and serve.

Goes great with a fresh salad!