Low-Calorie Zucchini and Herb Frittata

Preheat your oven to 190°C (375°F).

Place the grated zucchini in a clean kitchen towel and squeeze out as much excess liquid as possible. This ensures a fluffy, non-soggy frittata.

Heat the olive oil in an oven-safe, non-stick skillet (about 25 cm or 10 inches) over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.

Add the minced garlic and grated zucchini to the skillet. Cook for another 3-4 minutes, stirring frequently, until any remaining moisture evaporates.

In a medium bowl, whisk together the whole eggs, liquid egg whites, chopped dill, chopped parsley, salt, and black pepper.

Pour the egg mixture directly into the skillet over the zucchini and onions, stirring gently to distribute the vegetables evenly.

Scatter the crumbled feta cheese evenly across the top of the frittata.

Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are completely set and the edges are slightly golden.

Remove from the oven, let cool for a few minutes, then slice into 4 wedges and serve warm.