• 1 cup sliced zucchini
• 1 cup broccoli flowerets
• 1 cup diced red or yellow bell peppers
• 3 whole eggs, lightly beaten
• 5 egg whites, light beaten
• ½ cup low fat cottage cheese
• ½ cup rehydrated sun-dried tomatoes (1 ounce dry), coarsely chopped
• ¼ cup chopped green onions
• ¼ cup chopped fresh basil
• 1/8 teaspoon ground red pepper
• 2 tablespoons grated parmesan cheese

Preheat broiler. Spray 10-inch ovenproof nonstick skillet with olive oil flavored nonstick cooking spray. Place zucchini, broccoli, and bell peppers in skillet; cook and stir over high heat 3-4 minutes until crisp-tender.

Combine the whole eggs, egg whites, cottage cheese, tomatoes, onions, basil and ground red pepper in medium bowl. Mix well. Pour egg mixture over vegetables in skillet. Cook, uncovered, gently lifting sides of frittata so uncooked egg flows underneath. Cook 7-8 minutes until frittata is almost firm and golden brown on bottom. Remove from heat. Sprinkle with parmesan cheese.

Broil about 5 inches from heat 3-5 minutes until golden brown on surface. Cut into wedges; serve immediately.