Zucchini Egg White Frittata

Zucchini Egg White Frittata

1
Planetgrl99 0

"May substitute 1/2 cup of broccoli for zucchini if desired."
Saved
Save
I Made it Rate it Share Print

Ingredients

25 m servings 137 cals
Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

1

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 ...