Italian Garden Frittata

from Taste of Home's "Healthy Cooking"

Italian Garden Frittata: serves 4 (4 points)

6 egg whites
4 eggs
1/2 c. grated Romano cheese, divided
1 tsp. dry sage
1/2 tsp. salt
1/4 tsp. pepper
1 small zucchini, sliced
1 onion, chopped
1 tsp. olive oil
2 plum tomatoes, thinly sliced

In a large bowl, whisk the egg whites, eggs, 1/4 c. Romano cheese, sage, salt and pepper; set aside.
In a 10" ovenproof skillet coated with cooking spray, saute the zucchini and onion in oil for 2 minutes. Add egg mixture; cover and cook for 4-6 minutes or until eggs are nearly set.
Uncover; top with tomato slices and remaining cheese. Broil for 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.