|Olive oil||1 Tablespoon|
|Green onions||6 , chopped (Including Tops)|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||1 Medium, halved lengthwise and cut into 1/4 inch slices|
|Low sodium tomatoes||1 Can (10 oz), drained and chopped|
|Dried basil||1⁄4 Teaspoon, crumbled|
|Thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Egg whites||3 Large|
|Shredded part skim mozzarella cheese||1 Cup (16 tbs)|
Preheat the oven to 350 "F.
in a nonstick 10 inch skillet with an ovenproof handle, heat the olive oil over moderate heat for 1 minute.
Add the green onions and cook, uncovered, until soft about 5 minutes.
Add the garlic, zucchini, tomatoes, basil, thyme, and pepper and cook, covered, until the zucchini is just tender about 3 minutes.
In a small bowl, whisk together the egg and egg whites; blend into the vegetable mixture in the skillet and sprinkle with the cheese.
Place the skillet in the oven and bake the frittata, uncovered, until just set about 5 minutes.
Raise the oven temperature to broil and place the skillet in the broiler 5 to 6 inches from the heat; broil for 2 to 3 minutes or until the frittata is golden.