Cheddar and Zucchini Frittata

Ingredients

• 1 cup refrigerated or frozen egg product, thawed or 4 eggs
• 1/2 cup finely shredded reduced-fat cheddar cheese
• 2 tbsp snipped fresh flat-leaf parsley
• 1/4 tsp ground black pepper
• 1/8 tsp salt
• 2 tsp olive oil
• 12 oz zucchini, halved lengthwise and sliced
• 4 green onions, sliced

Instructions

1. Position a rack in the upper third of the oven and preheat to 450 degrees F. In a medium bowl, whisk together eggs, cheese, half of the parsley, the pepper and salt. Set aside.
2. In a 9- to 10-inch ovenproof skillet, heat olive oil over medium-high heat. Add zucchini and green onions; cook 5 to 8 minutes or just until tender, stirring frequently.
3. Carefully pour the egg mixture over the vegetables. Reduce heat to medium. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges about 5 minutes or until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overbrowning.
4. Place the skillet in the oven. Bake about 5 minutes or until the frittata is firm and the top is golden. Sprinkle with remaining 2 tablespoons parsley. Cut into wedges. Serve warm.