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Ingredients Edit

Directions Edit

  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.

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