8 c. shredded unpeeled zucchini (3 lbs.)
1 tbsp. olive oil
1 tbsp. butter
2 tbsp. finely chopped onion
1 clove garlic, finely minced
4 egg whites
4 whole eggs
2 tbsp. milk
1 1/2 tsp. oregano, crumbled
1/2 tsp. basil, crumbled
1/2 tsp. salt (opt.)
1/2 tsp. pepper
Dash hot pepper sauce (Tabasco) or pinch of cayenne
1/2 c. grated Parmesan cheese, divided

Place shredded zucchini in layers of towel and squeeze out as much liquid as possible.

Heat oil and butter in large oven proof skillet and saute onion and garlic for 30 seconds. Add zucchini and cook over moderately low heat, stirring often until zucchini is just tender. Pour off any liquid which may have collected in pan.

Meanwhile, beat egg whites, whole eggs, milk, oregano, basil, salt, pepper and hot pepper sauce and 2 tablespoons of the Parmesan. Add this to zucchini mixture and cook the ingredients, stirring often, until eggs begin to set.

Sprinkle frittata with remaining Parmesan cheese and place under broiler or in a 500 degree oven until the top of the frittata is lightly browned. (This takes a few minutes, so stay with it to be sure the cheese does not burn.) Let the frittata stand for a few minutes before slicing it into wedges. Makes 6 to 8 servings.