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Preparation

1. Thinly slice the zucchini. Finely chop the onion and garlic. Chop the tomatoes and cilantro.
2. Beat together eggs, egg whites, turmeric, salt and pepper to taste. Set aside.
3. Heat 1 tablespoon broth in a 10” or 12” stainless steel or non-stick skillet..
4. Add onion, garlic, zucchini and green chilies. Sauté for about three minutes, stirring frequently.
5. Add tomato and cilantro.
6. Pour egg mixture over vegetables. Turn heat to low, cover and cook for about 10 minutes, checking periodically to see if eggs are firm.
7. When done, run a rubber spatula around edge of frittata, cut into four wedges and serve.