Ricotta & Cheddar Zucchini Frittata

• 3 medium zucchini, thinly sliced
• 3 tablespoons whole wheat flour
• 2 teaspoons olive oil
• 6 large egg whites
• 3 large eggs
• 1/2 cup reduced-fat ricotta cheese
• 1/2 cup shredded cheddar cheese, divided
• 1/3 cup plain yogurt
• 1 tablespoon dried parsley flakes
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon poppy seeds

1. Toss zucchini with flour. In a
2. coated with cooking spray, saute zucchini in oil until crisp-tender and lightly browned. Remove from the heat.
3. In a large bowl, whisk the egg whites, eggs, ricotta cheese, 1/4 cup cheddar cheese, yogurt, parsley, garlic, salt and pepper. Stir in zucchini. Transfer to a 9-in. pie plate coated with cooking spray. Sprinkle with poppy seeds and remaining cheddar cheese.
4. Bake at 350u0b0 for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

zucchini, whole wheat flour, olive oil, egg whites, eggs, ricotta cheese, cheddar cheese, plain yogurt, parsley flakes, garlic, salt, white pepper, poppy seeds

Taken from www.tasteofhome.com/recipes/ricotta-cheddar-zucchini-frittata/ (may not work)