In a medium bowl, combine the eggs, egg whites, 1/4 teaspoon salt, and a few grindings of black pepper and stir in the mozzarella.
Lightly coat a large, oven-safe, nonstick skillet with cooking spray and warm over medium heat. Add the onions and mushrooms and cook, stirring, 5 minutes. Add the zucchini, red peppers, thyme, 1/4 teaspoon salt, and pinch black pepper. Cook the mixture, stirring, 4 minutes.
Pour the egg mixture over the vegetables and cook over medium-high heat for 7 minutes. As the eggs begin to set, run a spatula around the edges and tilt the skillet to allow any uncooked egg to run under the cooked portions. Do not stir. When the eggs are almost set, cover, reduce the heat to medium-low, and cook for 8 to 10 minutes, or until eggs are set.
Preheat the broiler.
Sprinkle Parmesan on top of the eggs. Broil the frittata for 4 minutes or until the Parmesan is lightly browned. Cut the frittata into 6 wedges.
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|Serving Size: 1 Serving (783g)|
|Recipe Makes: 6|
|Calories from Fat: 391 (48%)|
|Amt Per Serving||% DV|
|Total Fat 43.5g||58 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 16.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 1773.6mg||546 %|
|Sodium 1565mg||54 %|
|Potassium 1195.9mg||31 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.6g|
|Protein 93g||133 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 809
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