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       Title: Zucchini-Ricotta-Frittata
  Categories: Vegetables, Zucchini, Frittata, Italian
       Yield: 4 Portions
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       2 ts olive oil
       1    zucchini, thinly sliced
       1    shallot, finely chopped
       1    clove garlic, minced
     3/4 ts salt
       4 lg eggs
       4 lg egg whites
     1/2 c  part-skim ricotta cheese
     1/4 c  Parmesan cheese
            -- freshly grated
       3 tb chopped fresh parsley
       2 tb snipped fresh chives
       1 tb chopped fresh basil
            -- or 1 ts dried
     1/4 ts freshly ground black pepper
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In a 10-inch ovenproof nonstick skillet, heat 1 ts oil over medium-high
heat. Add zucchini and shallot; cook, stirring, until zucchini is hust
tender, about 4 minutes. Add garlic and saut‚ until fragrant, about 30
seconds. Season with 1/4 ts 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 ts salt and whisk until smooth. Stir
in vegetables. Preheat broiler.

Add remaining 1 ts 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 6 inches below the 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.