Egg White Frittata with Zucchini

This frittata recipe is healthier than the classic because it doesn’t use heavy cream, egg yolks or a crust. You can easily substitute spinach or broccoli for the zucchini.

Egg White Frittata with Zucchini

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2


  • 1 teaspoon olive oil
  • 1 tablespoon minced shallot or onion
  • 1/2 clove garlic, minced
  • 1 small zucchini, shaved into thin strips or zucchini noodles
  • 4 egg whites
  • Kosher salt, to taste
  • black pepper, to taste
  • 1/2 teaspoon chopped fresh thyme


  • Heat olive oil in a nonstick skillet over medium heat. Add shallot and garlic and cook until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.
  • Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
  • Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for about 1 minute. Season with salt and pepper to taste.
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