Artichoke, Tomato and Zucchini Frittata

Ingredients

  • 4 eggs
  • 3 egg whites
  • ½ c grated Parmesan cheese
  • ½ t salt
  • ¼ t fresh-ground black pepper
  • 6 to 8 fresh basil leaves, minced
  • 2 t olive oil
  • + 8 more ingredients
    • ½ c chopped Vidalia or spring green onions
    • 1 c chopped zucchini
    • 3 garlic cloves, minced
    • 1 large tomato, chopped
    • ½ c drained, sliced artichoke hearts
    • 1 c cooked pasta such as linguini, spaghetti or angel hair or
    • 1 c sliced cooked red bliss potatoes with skin on
    • ½ c shredded mozzarella

Whisk together the eggs, egg whites, 1/4 cup Parmesan cheese, salt, pepper and basil. Set aside. Preheat broiler. In a large nonstick, ovenproof skillet, heat the oil over medium heat. Add the onions and zucchini; saute 2 minutes. Add the garlic, tomatoes and artichoke hearts; continue to saut...

View full recipe at Relish

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