Egg White and Frittata (Aaron McCargo, Jr.) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2 medium sized zucchini, cut in 1/4-inch slices |
olive oil, for grilling |
1 tablespoon coarse sea salt, plus more for seasoning |
1 teaspoon cracked black pepper, plus more for seasoning |
2 tablespoons butter |
1/4 cup diced pancetta, (6 slices) |
1 teaspoon minced garlic |
2 roma tomatoes, seeded and diced |
1 tablespoon chiffonade fresh mint leaves |
1 tablespoon chiffonade fresh basil leaves |
12 egg whites |
1/4 cup swiss cheese |
Directions:
1. Preheat oven to 325 degrees F.
2. Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.
3. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.
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