Zucchini Egg White Frittata |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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May substitute 1/2 cup of broccoli for zucchini if desired. Ingredients:
1 teaspoon olive oil |
1 tablespoon minced shallot |
1/2 clove garlic, minced |
1 small zucchini, shaved into thin strips |
4 egg whites |
kosher salt to taste |
1/2 teaspoon chopped fresh thyme |
ground black pepper to taste |
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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