Zucchini-Goat Cheese Frittata

Recently, I've had the urge to make a variety of vegetarian dishes. One is this recipe I found on the Whole Foods website. I've got to say, frittatas are amazing! And they're extremely easy! This recipe is so versatile, you could make one with breakfast meats and cheddar or a pizza-style one with mushrooms, olives, sausage, and mozzarella that would also be excellent. This dish does not have to be for breakfast only—it would make an excellent dinner with a salad on the side.

Ingredients
2 egg whites
Salt and pepper, to taste
1 teaspoon extra virgin olive oil
½ zucchini, sliced thinly
3 tablespoons chopped red bell pepper
3 tablespoons chopped onion
3 tablespoons fresh chopped herbs—chives and parsley
¾ ounce fresh goat cheese, crumbled

In a small bowl, beat the egg whites with salt, pepper, and olive oil; set aside. In a small (6-in) oven-safe nonstick skillet, cook the zucchini, pepper, onion, and a small amount of oil over medium heat until the vegetables are golden on each side. Add the egg to the pan and swirl it around until it's even around all of the vegetables. Sprinkle the herbs and goat cheese evenly on top. Place the pan under the broiler for 3 minutes until the frittata is golden.

Serves 1; approx. 163 cal./serving, 10g fat, 5g carb