- 3 Tbs olive oil
- 1 red onion, thinly sliced
- 2 medium zucchini, thinly sliced
- 4 shiitake mushrooms, finely chopped
- 1 tablespoon chopped fresh thyme
- salt and pepper, to taste
- 1/2 cup white wine
- 1 1/2 cups (about 10) egg whites
- 1/2 cup grated cheddar cheese
- 2 Tbs freshly grated Parmesan cheese
Directions
- In a 10-inch nonstick skillet with a heatproof handle, heat 1 tablespoon of the oil. When it is hot, add the onion, zucchini, mushrooms, and thyme. Sprinkle with salt and pepper and cook over medium-low heat, stirring often, for 30 minutes.
- Set the oven at 375° F. Add the white wine and bring to a boil. Turn the heat to low and continue to cook the vegetables for 15 minutes or until all the liquid has evaporated and the mixture has a jammy consistency. Transfer it to a plate and set it aside to cool.
- In a bowl, beat the egg whites until frothy. Add the vegetables and Cheddar and beat again so the mixture stays frothy.
- In the nonstick skillet, heat the remaining 2 tablespoons of oil. When it is hot, pour in the egg mixture and stir lightly just so the vegetables are evenly distributed. Sprinkle with the Parmesan. Cook the frittata over medium-low heat for 5 minutes.
- Transfer the skillet to the hot oven and bake the frittata for 15 minutes or until it is set and cooked through.
- Turn on the broiler. If your skillet handle is plastic, wrap it in foil. Slide the skillet under the broiler for 1 minute just to brown the top slightly. Remove the pan from the oven.
- Slip a long metal spatula under the frittata and slide it carefully onto a large platter. Cut it into wedges and serve at once.