Vegetable Frittata

By Hklbrries

Ingredients

• 2 whole eggs
• 4 egg whites
• Pinch of turmeric
• 1/2 chopped onion
• 1 tbsp broth
• 3 cloves garlic, chopped
• 2 cups sliced zucchini
• 2 oz canned diced green chilies
• 1 chopped small tomato, pulp removed
• 2 tbsp cilantro
• Salt
• Pepper

Preparation

Step 1

Chop onions and garlic, let sit for 5 minutes.

Beat together eggs, egg whites, turmeric, and pinch of salt and pepper. Set aside.

Heat 1 tbsp broth in 10- to 12-inch skillet. Saute onion, garlic, zucchini and green chiles for 3 minutes, stirring frequently.

After 3 minutes, add tomato and cilantro to zucchini mixture.

Pour egg over vegetables, turn heat to low and cover. Cook for about 10 minutes, checking periodically to see if eggs are firm. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.

Make sure you use a pan no larger than 12 inches so it won't overcook. Check eggs after 5 minutes. It helps to beat them right before adding the vegetables.