This recipe is from the May/June 2006 issue of WW magazine.
Servings=4
2 tsp olive oil 1 large sweet onion, thinly sliced 1 small red onion, thinly sliced 2 small zucchini, cut into matchstick-thin strips 2 small yellow squash, cut into matchstick-thin strips 2 cloves garlic, finely chopped 1/4 tsp salt 4 large eggs 6 egg whites 1 tsp balsamic vinegar 1/4 tsp pepper 1 Tbsp chopped parsley
Preheat oven to 350*F
Heat the oil in a medium nonstick ovenproof skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 8 minutes. Add the zucchini, squash, garlic and salt. Cook, covered, stirring occcasionally, until squash is softened, about 4 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated, about 5 minutes.
Meanwhile, whisk together the eggs, egg whites, vinegar, and pepper in a small bowl.
Stir the egg mixture into the vegetables until blended. Reduce the heat to medium and cook, without stirring, until the eggs begin to set, about 3 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 12-15 minutes. Invert the frittata onto a platter. Sprinkle the top with the parsley and cut into 4 equal wedges.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
