Dinner tonight! Zucchini, feta and basil frittata

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Starting to notice zucchini in the markets? These frittatas make excellent use of this summer vegetable, combining grated small or medium zucchini with crumbly feta cheese, green onion and chopped fresh basil or oregano. Make perfectly-sized individual frittatas or a bunch of tiny ones for dinner, saving any leftovers for snacks later.

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Zucchini, feta and basil frittata Total time: 50 minutes

Servings: Makes 8 medium or 30 mini frittatas

3 medium or 4 small zucchini

2 large eggs, separated

1 1/3 cups coarsely grated feta cheese

1/4 cup chopped green onions

1/2 cup flour (or slightly more if necessary)

1/2 teaspoon baking powder

1 1/2 teaspoons chopped fresh basil or oregano (or half of each)

1/4 teaspoon black pepper

Olive oil for frying

1. Rinse the zucchini, grate and place in a colander. Drain for 15 minutes, then squeeze to remove any excess liquid; you should have 2 packed cups.

2. In a large bowl, mix together the egg yolks, feta cheese, green onions, flour, baking powder, basil and pepper. Add the drained zucchini, and mix well. Whip the egg whites till soft peaks form and fold into the feta mixture.

3. Heat an 8-inch heavy or nonstick frying pan over medium-low heat and add just enough oil to cover the bottom of the pan. Pour enough batter to cover the base of the pan, a scant one-half cup for each medium frittata or about 1 heaping tablespoon for each mini frittata. Cook the frittatas until they are golden brown on one side and set in the center, about 3 minutes (the mini frittatas will take less time), adjusting the heat as needed so they don’t brown before they are set. Gently flip the frittatas over and lightly brown the other side.

4. Keep the finished frittatas in a warm oven until all the batter is used.

Each of 8 servings: 200 calories; 7 grams protein; 10 grams carbohydrates; 1 gram fiber; 15 grams fat; 5 grams saturated fat; 75 mg. cholesterol; 2 grams sugar; 335 mg. sodium.