2 servings
Prep time: 20 minutes
Start to finish: 15minutes
4 teaspoons 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 teaspoon salt, divided
Freshly ground pepper to taste
4 large eggs
1/3 cup crumbled goat cheese (2 ounces)

  1. Heat 2 teaspoons oil in a 10-inch nonstick skillet over medium heat. Add zucchini and onion;
    cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring
    occasionally, until the zucchini is tender, but not mushy, 3 to 5 minutes. Add tomatoes, mint,
    basil, 1/4 teaspoon salt and a grinding of pepper; increase heat to medium-high and cook,
    stirring, until moisture has evaporated, 30 to 60 seconds.
  2. Whisk eggs, the remaining 1/4 teaspoon 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 teaspoons oil; heat over medium-low heat. Pour in the
    frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. 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, 11/2 to
    21/2 minutes. Loosen the edges and slide onto a platter. Cut into wedges and serve.
    Nutritional Information:
    375 calories
    28 total fat (10 g sat)
    447 mg cholesterol
    10 g carbohydrate
    21 g protein
    3 g fiber
    863 mg sodium