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Zucchini Egg White Frittata

Zucchini Egg White Frittata

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Planetgrl99

Planetgrl99

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

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 137 kcal
  • 7%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 636 mg
  • 25%

Based on a 2,000 calorie diet

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.
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Reviews

lutzflcat
1

lutzflcat

8/13/2014

O.K., I’ll admit it, I still like a whole egg frittata better than an egg white frittata, but this was pretty good. I bought a container of liquid egg whites, and they worked well. The single thing that boosts flavor is the thyme. This may be a compromise for many, but if you’re watching your cholesterol or just trying to eat healthier, this recipe is a super star!

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