Zucchini Frittata

1. 1

   Heat a broiler with a rack set about 6 inches below the heat.

2. 2

   Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute.

3. 3

   Add the olive oil and heat until shimmering.

4. 4

   Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes.

5. 5

   As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.

6. 6

   In a mixing bowl, beat the eggs and egg white with a fork until foamy.

7. 7

   Add 2 tablespoons of the cheese and beat until well combined.

8. 8

   Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.

9. 9

   Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes.

10. 10

    Gently shake the pan, making sure the eggs coat the zucchini.

11. 11

    If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.

12. 12

    Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired.

13. 13

    Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes.

14. 14

    Cut into quarters and serve.

* Per serving · 4 servings · Values may vary.