Tomato and Zucchini Frittata

Fresh veggie season is in full force here in Virginia, and thus I'm back in the kitchen!  I don't garden, but my Dad does and I'm lucky that he shares his bounty with me :)  I had his tomatoes and zucchini, and went looking for recipe inspiration.  I found it in the way of Skinnytaste's Tomato and Zucchini Frittata recipe.  Here's what mine looked like, along with the recipe with my tweaks.  For those interested, this made 4 servings and each one calculated at 4 WW PointsPlus.

(Photo from my Instagram, wahine0814)

4 eggs

4 egg whites

1 1/2 c. zucchini, cut into matchsticks

1/4 red onion, chopped

1/4 c. canned mushrooms

2 tsp. olive oil

1/4 shredded parmesan cheese

1 medium tomato, sliced

1 Tbsp. bacon pieces

6 slices deli ham

Preheat oven to 400.  Heat olive oil in a 10" skillet over medium-low heat.  Stir in onion and mushrooms and cook about 8-10 minutes.  Add zucchini, increase heat to medium-high, season with salt and pepper to taste, and cook 2-3 minutes.  

In a medium bowl, whisk eggs, egg whites**, parmesan, salt and pepper.  Add bacon and ham.  

Pour the egg mixture into the skillet making sure to cover vegetables.  Arrange tomatoes in an overlapping pattern on top.  When edges begin to set (2-3 minutes), move skillet to oven.  Cook 16-18 minutes until frittata is completely cooked.  Serves 4.

**So, this recipe was an opportunity for me to use the awesome new egg separating trick my Dad taught me recently.  Did you know all you need is an empty water bottle?  So simple!  Check it out here: https://www.youtube.com/watch?v=26k3sAy41Xg&safe=active.