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1
Heat a broiler with a rack set about 6 inches below the heat.
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2
Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute.
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3
Add the olive oil and heat until shimmering.
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4
Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes.
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5
As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
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6
In a mixing bowl, beat the eggs and egg white with a fork until foamy.
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7
Add 2 tablespoons of the cheese and beat until well combined.
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8
Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
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9
Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes.
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10
Gently shake the pan, making sure the eggs coat the zucchini.
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11
If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
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12
Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired.
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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.
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14
Cut into quarters and serve.
