ZUCCHINI AND GREEN PEA FRITTATA

2 whole eggs
5 egg whites
1 cup canned white kidney beans (cannellini), rinsed, drained
2 green onions, cut 1-inch pieces
3/4 teaspoon salt
1/4 teaspoon hot pepper sauce
2 teaspoons olive oil
2 zucchini, quartered lengthwise, and thinly sliced
2 tablespoons chopped fresh mint
1/2 teaspoon dried basil
1 1/2 cups frozen peas
1 tablespoon balsamic vinegar
3 tablespoons grated Parmesan cheese

Preheat the broiler. In a blender or food processor, combine the whole eggs, egg whites, beans, green onions, salt, and hot pepper sauce and process until smooth.

In a medium broiler-proof skillet, heat the oil until hot but not smoking over medium heat. Add the zucchini and cook until crisp-tender, about 5 minutes. Add the mint, basil, peas, and vinegar and cook until fragrant, about 1 minute.

Reduce the heat to low, add the egg mixture to the skillet, cover, and cook until the frittata is set around the edges but still liquid in the center, 6 to 8 minutes.

Place the skillet under the broiler 3 inches from the heat and cook for 2 to 5 minutes, or until golden brown and set in the center.

Sprinkle the Parmesan over and broil for 1 minute, or until the cheese is golden.

Cut into wedges, divide among 4 plates, and serve.

Helpful Hint: If your skillet doesn't have a broiler-proof handle, wrap the handle in a double layer of foil.

Servings: 4
Source: Great Taste, Low Fat Main-Dish Salads by Time-Life, Inc.