• 4 teaspoons extra-virgin olive oil, divided
• 1 cup diced zucchini (1 small)
• 1/2 cup chopped onion
• 1/2 cup grape tomatoes or cherry tomatoes, halved
• 1/4 cup slivered fresh mint leaves
• 1/4 cup slivered fresh basil leaves
• 1/4 teaspoon salt, divided
• Freshly ground pepper to taste
• 4 large eggs
• 1/3 cup goat cheese (2 ounces)
Heat 2 teaspoons oil in 10" nonstick skillet over medium heat. Add zucchini and onion; cook, stirring often, 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until zucchini is tender, but not mushy, 3-5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon salt and grinding of pepper; increase heat to medium-high and cook, stirring, until moisture has evaporated, 30-60 seconds.
Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add zucchini mixture and cheese; stir to combine.
Preheat broiler.
Wipe out pan and brush with remaining 2 teaspoons oil; place over medium-low heat. Add frittata mixture and cook, without stirring, until bottom is light golden, 2-4 minutes. As frittata cooks, lift edges and tilt pan so uncooked egg will flow to edges.
Place skillet under broiler and broil until frittata is set and top is golden 11/2-21/2 minutes. Loosen edges and slide onto plate. Cut into wedges and serve.
Per Serving:
• Calories: 376
• Carbohydrate: 11 gm
• Cholesterol: 445 mg
• Protein: 21 gm
• Sodium: 591 mg
• Fat: 28 gm
• Fiber: 3 gm
• Diabetic exchange: 2 vegetable + 2 medium-fat meat + 1 high-fat meat + 2 fat
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