Ingredients

• 1 1/2 teaspoons olive oil
• 1 medium-size red onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 medium zucchini, chopped
• 2 cups (packed) spinach leaves, torn into 1-inch pieces
• 3 large eggs
• 6 large egg whites
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 ounce shaved Asiago cheese
• 1 cup chopped tomatoes
• 1 tablespoon chopped fresh basil

Instructions

1. Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
2. Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
3. Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.