Mostly Egg White Frittata with Basil, Zucchini and Cherry Tomatoes

Ingredients

 * 2 whole large eggs
 * 6 egg whites
 * 1 zucchini, cut in half lengthwise, then into ¼-inch semi circles
 * ⅓ cup halved cherry tomatoes
 * 1 garlic clove minced
 * 2 tablespoons basil, chopped
 * ½ teaspoon kosher salt
 * ¼ teaspoon cracked black pepper
 * 2 tablespoons low fat sour cream
 * ¼ cup grated Parmesan cheese

Directions

 * 1) Preheat oven to 400 °F.
 * 2) In a medium bowl, combine whole eggs and egg whites until golden and frothy.
 * 3) Add zucchini, cherry tomatoes, garlic, basil, salt and pepper.
 * 4) Spray an 8-inch non-stick skillet with olive oil or vegetable spray. Place over medium heat until hot.
 * 5) Add egg mixture; allow to set for 1 minute, then loosen edges with a heat-proof rubber spatula.
 * 6) Cook for 2 minutes total then place in the oven for an additional 5 to 7 minutes until golden brown.
 * 7) Transfer from pan to plate and sprinkle with Parmesan; slice into thin wedges and eat warm or at room temperature with dollops of sour cream on top.