Potato-vegetable Frittata (Tuesday)

2 teaspoons olive oil 1 medium red onion, sliced 1 medium zucchini, sliced 3 whole eggs 6 egg whites ½ cup freshly grated

Parmesan ½ cup shredded part

skim mozzarella 2 tablespoons chopped

In a large nonstick skillet, heat oil on medium. Add onion and zucchini and cook 5 minutes or until almost softened. Meanwhile, in a medium bowl, whisk together whole eggs, egg whites, Parmesan, mozzarella and parsley. Stir potatoes into mixture in skillet, then pour egg mixture over top. Cover and cook on low 8 to 10 minutes or until bottom is golden and top is set. Cut into 4 wedges and serve with salsa.