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Frittata with Mozzerella Cheese - dairy

Posted by : Elaine Radis

      1    Egg; plus
      2    Egg whites
           -freshly ground pepper
    1/4 c  Part skimmed ricotta cheese
  1 1/2 tb Olive oil; preferably virgin
      3 oz Mushrooms; sliced (1 cup)
      2    Garlic cloves; fine chopped
  1 1/2 ts Fresh thyme; -=OR=-
    1/2 ts -dried thyme
      3    Scallions; trimmed and cut
           -into 3" pieces; white and
           -green parts separated
      2 sm Zucchini; cut into halves
      1    Sweet red pepper; sliced,
           -seeded, deribbed, (thinly)
  1 1/2 tb Parmesan cheese; fresh grate
      2 oz Part-skim mozzarella, cut
           -into thin strips
 11 1/2 ts Fresh lemon juice
 
  1. In a bowl, whisk together the egg, egg whites, 1/8
  t salt and some of the pepper, the ricotta and 1/2 T
  of the oil. Set mixture aside.
  
  2. Preheat the broiler.  Heat the remaining T of oil
  in a large oven proof skillet over high heat.  Add the
  MUSHROOMS, garlic, thyme, whites of the scallion and
  some pepper. Cook the vegetable mixture into oil the
  mushrooms are lastly browned; 2 or 3 minutes.  Add the
  zucchini, red pepper, and the remaining salt and lemon
  juice. Cook the mixture, stirring frequently, until
  the vegetables are tender and all of the liquid has
  evaporated; about 5 minutes.
  
  3. Remove the skillet from the heat and stir in the
  scallion greens and the Parmesan cheese into the
  vegetable mixture. Press the vegetables into an even
  layer and pour in the egg mixture. Cook the frittata
  over medium heat for 1 minute.
  
  4. Sprinkle the mozzarella evenly over the frittata
  and place the skillet under the preheated broiler.
  Broil the frittata until the cheese begins to brown;
  two or 3 minutes. Slide it onto a warm serving plate
  and cut into quarters. Serve immediately.
  

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