Instructions: Preheat oven to 350 degrees.

In an oven-safe skillet, heat olive oil and saute zucchini, green onions and garlic. Cook for about 5 minutes.

Add tomatoes, basil and pepper. Cover and cook another 3 minutes or until zucchini is tender.

In a small bowl, beat together eggs and egg whites. Pour over vegetable mixture and sprinkle with cheese.

Bake until eggs are set and a knife inserted in the center comes out clean, 10 to 15 minutes. Cut into wedges to serve.

This recipe yields 4 servings.

Comments: By substituting egg whites for some of the eggs, this frittata is lighter and healthier than usual.

Description: "In this classic pairing of summer flavors, garden-fresh zucchini complements juicy tomatoes. Frittatas - Italian-style omelets - make a wonderful brunch or a light dinner."

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