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Vegetable Frittata with Asiago Cheese

['1 1/2 teaspoons olive oil', '1 medium-size red onion, chopped', '1 red bell pepper, coarsely chopped', '1 medium zucchini, chopped', '2 cups (packed) spinach leaves, torn into 1-inch pieces', '3 large eggs', '6 large egg whites', '1/2 teaspoon salt', '1/4 teaspoon ground black pepper', '1 ounce shaved Asiago cheese', '1 cup chopped tomatoes', '1 tablespoon chopped fresh basil']

Preheat broiler. Heat olive oil in 10-inch-diameter nonstick skillet over medium-high heat. Add onion and bell pepper; sauté until golden, about 8 minutes. Add zucchini; sauté until tender, about 5 minutes. Add spinach; stir until wilted, about 1 minute. Season with salt and pepper.
Whisk eggs, egg whites, salt and pepper in medium bowl to blend. Pour egg mixture over hot vegetables in skillet; stir gently to combine. Reduce heat to medium-low. Cook without stirring until eggs are set on bottom, about 5 minutes.
Sprinkle cheese over frittata. Broil until cheese melts, about 2 minutes. Sprinkle with tomatoes and basil.

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