Name: Vegetable Frittata With Asiago Cheese
Yield: Serves 4
Ingredients: 1 1/2 teaspoons olive oil; 1 medium-size red onion, chopped; 1 red bell pepper, coarsely chopped; 1 medium zucchini, chopped; 2 cups (packed) spinach leaves, torn into 1-inch pieces; 3 large eggs; 6 large egg whites; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1 ounce shaved Asiago cheese; 1 cup chopped tomatoes; 1 tablespoon chopped fresh basil

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At Captiva Art Cafe on Captiva Island, Florida, chef Matthew Mitchell offers imaginative pasta and egg dishes as his meatless selections. We reduced the yolks in his frittata, but all the wonderful flavor is still there. Mitchell accompanies the frittata with toasted focaccia.

Recipe notes

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