Zucchini Egg White Frittata recipe

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Ingredients

1 teaspoon olive oil
1 tablespoon minced shallot
½ clove garlic, minced
1 small zucchini, shaved into thin strips
4 egg whites
kosher salt to taste
½ teaspoon chopped fresh thyme
ground black pepper to taste

Nutrition Info

137.5 calories
carbohydrate: 7.9 g
cholesterol: : -
fat: 5 g
fiber: 1.7 g
protein: 16.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 635.6 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a nonstick skillet over medium heat, cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini, cook, stirring occasionally, until tender, about 5 minutes.

  2. Whisk egg whites, salt, and thyme together in a small bowl, mix into zucchini mixture.

  3. Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.

Recipe Yield

1 frittata

Recipe Note

May substitute 1/2 cup of broccoli for zucchini if desired.

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