Servings: Makes 2 servings
Preheat oven to 400°F. In a medium bowl, combine whole eggs and egg whites until golden and frothy. Add zucchini, cherry tomatoes, garlic, basil, salt and pepper.
Spray an 8-inch non-stick skillet with olive oil or vegetable spray. Place over medium heat until hot. Add egg mixture; allow to set for 1 minute, then loosen edges with a heat-proof rubber spatula. Cook for 2 minutes total then place in the oven for an additional 5 to 7 minutes until golden brown. 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.
From the August 2004 issue of O, The Oprah Magazine
We Hear You!