Greek Frittata with Zucchini, Tomatoes, Feta, and Herbs
(Makes 4 large or 6 small servings)
1 can (14.5 oz.) diced tomatoes, very well drained
1 medium zucchini, diced in 1/2 inch pieces
1 T olive oil or spray
2 cloves garlic, finely minced
1/2 tsp. dried basil
1/4 tsp. dried oregano
coarse ground black pepper to taste
6 eggs or 1.5 cups EggBeaters
1 T milk
Pour the tomatoes into a colander placed in the sink and let tomatoes drain well. Cut ends off the zucchini, then cut it lengthwise into strips and then into 1/2 inch pieces.
Use a 10 or 12 inch heavy frying pan which can go under the broiler. Spray pan with nonstick spray if needed. Preheat broiler. Heat olive oil in pan, add zucchini, garlic, and spices and saute 3 minutes. Add tomatoes and cook 3-5 minutes more, until liquid from tomatoes is nearly all evaporated.
While vegetable mixture cooks, break eggs into bowl and beat well with cream or milk. Pour eggs into pan with the zucchini and spices and cook 2-3 minutes, or until eggs are barely starting to set.
When frittata looks nearly done, place under broiler until top is slightly browned. (This probably won't take more than a few minutes; watch it carefully and rotate the pan if needed to get it evenly browned.)
Let the frittata sit for a couple of minutes; then cut into pie shaped wedges to serve.
Source: Adapted from Kalyn's Kitchen