Zucchini And Dill Frittata
Linda Thomas
Ingredients
2 teaspoons butter
2 cups finely chopped zucchini (one 8-ounce zucchini)
2 large scallions, thinly sliced
4 eggs
6 egg whites
1 tablespoon water
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
Directions
Preheat the broiler. Heat a 10″ nonstick skillet over medium heat. Add the butter and zucchini. Cook for 5 minutes, stirring occasionally. Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.
Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper, and 2 tablespoons of the cheese. Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath. (The eggs will be set on the bottom but will still be moist on the top.) Remove from the heat and sprinkle on the remaining 1 tablespoon cheese.
Wrap the skillet handle with a double thickness of foil. Broil 4″ from the heat for 1 to 2 minutes, or until the eggs are set on the top. Cut into quarters and serve immediately.
Notes
Serves 4. Prep time 10min, cook time 14min.