Zucchini Chevre Frittata

Servings

Serving size

1/2 pie

COOKING TIME

30 Minutes

This recipe can be multiplied by 2 but requires a larger skillet. Leftovers are good. Wrap tightly after it is cooled and refrigerate. I like to make sandwiches from left over frittata.

Ingredients

1 medium Zucchini (sliced thin lengthwise)

1 spray Spray olive oil

1 pat (1 inch sq, 1/3 inch high) Unsalted butter

1 clove Garlic, raw (minced)

1/2 medium White or yellow onions (sliced)

2 large Egg(s)

2 large Egg white(s)

2 Tbsp Water

1/8 tsp. Salt

2 Tbsp. Parmesan cheese (grated)

1 ounce Semisoft goat cheese

1 to taste Black pepper

Instructions

Preheat the oven to 425°F.

Place the zucchini on a non-stick cookie sheet and lightly spray with olive oil. Place the cookie sheet in the oven and roast the zucchini for about 7 - 10 minutes turning once. Remove and cool.

Heat 1/2 teaspoon butter in a small non-stick skillet over low-medium heat and add the garlic. Increase the heat and cook slowly over medium heat stirring frequently. Do not allow the garlic to brown. Add the sliced red onion and continue to cook until translucent. Set aside.

Whisk the eggs, egg whites, water and salt in a bowl until frothy. Fold in the Parmigiano-Reggiano.

Heat the remaining butter in a small non-stick skillet over high heat and when bubbling add the egg mixture. Reduce the heat to medium and simmer for about 2 minutes. Add the onion/garlic mixture distributing it across the top of the eggs.

Layer the zucchini slices on top in a crisscross pattern and then crumble the goat cheese over the top of the zucchini. Grind fresh pepper on top to taste.

Place in oven and cook for about 15 minutes until it puffs and is firm to the touch.