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Zucchini-Ricotta-Frittata

From Eating Well May/June 1998, via Kay Hartman

Petra posted the following recipe. Jack and I ate it for breakfast
this morning and it was very good. We ate sliced tomatoes from the
garden and fresh squeezed orange juice. The whole meal tasted like
summer. Since we still have some leftover ricotta, we'll probably do
this again next weekend.

2 ts olive oil
1 zucchini, thinly sliced
1 shallot, finely chopped
1 clove garlic, minced
3/4 ts salt
4 large eggs
4 large egg whites
1/2 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
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

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 sauté 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, pasrley,
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 oan to dirstribute evenly. Cook
until edges are set and frittata is browned on the bottom, 5 to 7 minutes.

Place skillet under broiler 86 inches below the below the heat source) and cook until

(**I'm sure she didn't really mean 86 inches. I had the frittata about 5
inches below the heat source. That's as low as I can go on my
broiler.**)

top of frittata is set, 2 to 3 minutes. Loosen edges and slide frittata onto a
platter. Cut into wedges and serve.

Makes 4 servings