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1
Preheat the oven to 300 degrees F. Toss the tomatoes with 2/3 of the olive oil and the oregano and spread in an even layer on a large rimmed baking sheet.
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2
Season with half of the salt and pepper.
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3
Bake the tomatoes for 1 1/2 to 2 hours, until they begin to shrink and are very tender.
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4
Remove from the oven and set on a rack.
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5
Increase the oven temperature to 400 degrees F. Heat the remaining olive oil in a 9-inch oven-proof skillet over medium heat.
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6
Add the zucchini and shallot, season with remaining salt and pepper and cook for 4 to 5 minutes, until the zucchini is tender.
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7
Stir in the roasted tomatoes.
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8
Meanwhile, whisk together the egg whites, eggs, heavy cream and goat cheese in a medium bowl.
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9
Season with a dash of salt and pepper and add this into the skillet, tilting the pan so that the egg covers the entire pan.
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10
Cook for 5 to 6 minutes, until the eggs begin to set and the edges begin to brown.
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11
Transfer to the oven and cook for 15 to 20 minutes, until the top is golden brown and the eggs are set.
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12
Remove from the oven and let it cool for 10 minutes.
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13
Run a rubber spatula around the edges of the pan to loosen the frittata.
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14
Slide the frittata onto a platter and serve warm or at room temperature.
