3 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup Brie cheese, cut into small pieces (feel free to use cheese or other favorite cheese)
1 1/2 tablespoons butter
1 small zucchini, thinly sliced
1/3 cup frozen peas, thawed
1 cup fresh spinach, chopped
1/4 cup chopped green onions (green tops only)
1 1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped green onions, decorative
In a large bowl, whisk together egg white, milk, 1/4 teaspoon salt and 1/8 teaspoon pepper until eggs are foam. Set aside.
In a 9-inch nonstick ovenproof pan, melt the butter medium-high heat. Add pumpkin and cook, stirring, until soft and lightly browned, 2 to 3 minutes. Join peas, onions, and cook, stirring occasionally, for 2 minutes. 30 seconds Add garlic, spinach, thyme pepper, stirring, 1/4 teaspoon salt, kneaded, until fragrant garlic for 1 minute. Stir in 1 tablespoon of parsley and pan, over medium heat, pour the egg mixture into the vegetables. Cook, so that the egg flow below the lift with a rubber spatula, until edges are set but the middle is still loose, 3-4 minutes.
Remove from heat, and sprinkle the cheese evenly on top. Eggs, cheese until slightly puffed and golden brown sparkling, 2 to 3 minutes, carefully observed, in order to prevent excessive.
Remove from the oven, carefully frittata out to a service or a cutting board. Decorate with the remaining 1 tablespoon parsley and green onion. Slice and serve immediately.