Zucchini Frittata

1/2 Tablespoon Olive Oil (or butter). 1/4 cup Red Onion chopped fine. 1 Medium Zucchini quartered and sliced thin. 10 Extra Large/Jumbo Egg Whites (or 6-7 large whole eggs). 1/8 Cup Water (or milk). 1 teaspoon Fresh Dill cut fine. 1/2 teaspoon Sea Salt (to taste).

Heat oil in a large nonstick skillet, add red onion and cook on medium until clear. Add zucchini, 1/2 sea salt, mix and continue cooking on medium for about 3-5 min. Using a fork mix the eggs with water, dill and remaining sea salt mixing well. Pour egg mixture over zucchini and onion. Cover pan and cook on low for about 12-15 min., or until eggs are cooked through. Do not over cook, eggs are done when top of egg mixture is not runny.

*Simple, light and tasty. I make the heart healthy version for my family served with sliced tomatoes and homemade raisin bread toast. Easy to jazz up, try adding a 1/4 cup of grated cheddar or american cheese, use thyme or basil instead of dill, or add any vegetables you like instead of the zucchini.