Zucchini and Leek Frittata
Makes 6 6-oz. ramekins or custard cups.
Canola cooking spray
2 tsp. extra virgin olive oil
1 medium red onion, finely chopped
1 small leek, thinly sliced
2 small zucchini (6-inches), thinly sliced
2 tsp. dried oregano
3 large eggs
6 large egg whites or 3/4 cup liquid egg whites
2 Tbsp. reduced-fat (2%) milk
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/2 tsp. salt
Pinch cayenne pepper
2 large plum tomatoes, thinly sliced crosswise
Minced flat-leaf parsley, for garnish (optional)
Place a rack in the center of the oven. Preheat the oven to 375
degrees. Coat 6 6-ounce heatproof ramekins or custard cups
generously with cooking oil spray and set aside. (For dishes holding
more or less volume, count on enough to hold a total of 4 1/2 cups
of egg mixture.)
Heat the oil in a medium, non-stick skillet over medium-high heat.
Sauté the onion until soft, 4 to 5 minutes. Mix in the leek,
zucchini and oregano. Cook until the zucchini is just soft, about 4
minutes, stirring occasionally. Set the vegetables aside to cool.
In a large mixing bowl, whisk the eggs, whites and milk to combine
them. Mix in the vegetables, cheese, basil, salt and cayenne. Spoon
the mixture into the prepared dishes, dividing it evenly. Arrange 2
tomato slices on the top of each frittata.
Set a baking sheet on the oven rack. Place the ramekins on the
baking sheet. Bake 25 minutes or until the frittatas are puffed,
browned and a knife inserted into the center comes out clean. Remove
from the oven and let them sit 5 minutes. Unmold the frittatas and
serve hot, or let stand up to 2 hours, to serve at room temperature.
Garnish with parsley just before serving.
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