Roasted Tomato, Zucchini and Goat Cheese Frittata

Preheat the oven to 300°F. Toss the tomatoes with 2/3 of the olive oil and the oregano and spread in an even layer on a large rimmed baking sheet. Season with half of the salt and pepper. Bake the tomatoes for 1½ to 2 hours, until they begin to shrink and are very tender. Remove from the oven and set on a rack.

Increase the oven temperature to 400°F. Heat the remaining olive oil in a 9-inch oven-proof skillet over medium heat. Add the zucchini and shallot, season with remaining salt and pepper and cook for 4 to 5 minutes, until the zucchini is tender. Stir in the roasted tomatoes.

Meanwhile, whisk together the egg whites, eggs, heavy cream and goat cheese in a medium bowl. Season with a dash of salt and pepper and add this into the skillet, tilting the pan so that the egg covers the entire pan. Cook for 5 to 6 minutes, until the eggs begin to set and the edges begin to brown. Transfer to the oven and cook for 15 to 20 minutes, until the top is golden brown and the eggs are set. Remove from the oven and let it cool for 10 minutes. Run a rubber spatula around the edges of the pan to loosen the frittata. Slide the frittata onto a platter and serve warm or at room temperature.