Egg White Frittata with Zucchini
No ratings yet
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.
Tried this recipe?
Let us know
how it was!