Mostly Egg White Frittata with Basil, Zucchini and Cherry Tomatoes

Ingredients

• 2 whole large eggs
• 6 egg whites
• 1 zucchini, cut in half lengthwise, then into ¼-inch semi circles
• ⅓ cup halved cherry tomatoes
• 1 garlic clove minced
• 2 tablespoons basil, chopped
• ½ teaspoon kosher salt
• ¼ teaspoon cracked black pepper
• 2 tablespoons low fat sour cream
• ¼ cup grated Parmesan cheese

Directions

1. Preheat oven to 400 °F.
2. In a medium bowl, combine whole eggs and egg whites until golden and frothy.
3. Add zucchini, cherry tomatoes, garlic, basil, salt and pepper.
4. Spray an 8-inch non-stick skillet with olive oil or vegetable spray. Place over medium heat until hot.
5. Add egg mixture; allow to set for 1 minute, then loosen edges with a heat-proof rubber spatula.
6. Cook for 2 minutes total then place in the oven for an additional 5 to 7 minutes until golden brown.
7. Transfer from pan to plate and sprinkle with Parmesan; slice into thin wedges and eat warm or at room temperature with dollops of sour cream on top.