1. Coat a 10 inch non-stick skillet with non-stick cooking spray. Over medium heat saute onion and zucchini until softened and slightly browned, about 4-5 minutes, stirring frequently.
2. In a mixing bowl, whisk eggs, salt and pepper.
3. Pour eggs over zucchini. Top with cheese. Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and has slightly puffed, about 8 minutes.
4. To cut frittata, turn out onto cutting board, top side up. Cut into wedges and serve! If desired, top with fresh ripe tomato and torn basil.
Total Fat 5g
Total Carbohydrate 4g
Dietary Fiber 1g