Vegetable Frittata with Asiago Cheese

Instructions

1. Whisk the eggs, egg whites, 3/4 cup asiago, salt and pepper in a bowl until blended.
2. Sauté red onion and red bell pepper in olive oil in a 10-inch ovenproof skillet for 3-5 minutes or until crisp-tender. Add zucchini; cook and stir until vegetables are tender. Stir in spinach; cook and stir for 1-2 minutes or until spinach is wilted. Reduce heat to medium-low. Pour in egg mixture. Cover and cook for 5-6 minutes or until eggs are almost set. Uncover; sprinkle with remaining asiago.
3. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted and edges are puffed. Garnish with tomato and basil.