Summer Frittata

Summer Frittata

2 whole eggs
4 egg whites
pinch of turmeric
1/2 medium onion, chopped fine
1 TBS chicken or vegetable broth
3 medium cloves garlic, chopped
2 cups thinly sliced zucchini
1/2 of a 4 oz can diced green chili
1 small tomato, chopped with excess pulp removed
2 TBS chopped cilantro
salt and black pepper to taste

Chop onions and garlic and let sit for at least 5 minutes to enhance their health-promoting properties.
Beat together eggs, egg whites, turmeric, and a pinch of salt and pepper. Set aside.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté onion, garlic, zucchini, and green chili for about 3 minutes stirring frequently.
After 3 minutes, add tomato, cilantro, salt, and pepper to zucchini mixture.
Pour egg mixture over vegetables. Turn heat to low and cover. Cook for about 10 minutes checking periodically to see if eggs are firm. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.

Serves 4