Zucchini Egg White Frittata


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

  • Step 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.


  • Step 2

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

  • Step 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.

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