Ingredients25 m servings 137
- 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.
- Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
- 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.
Per Serving: 137 calories; 5 7.9 16.5 0 636 Full nutrition
ReviewsRead all reviews 5
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 ...
The flavor of this is ok. The texture is a bit less pleasant. I added hot peppers and topped it with some habanero sauce at the end. Thank you for the recipe.
I had to flip it in parts instead of whole. I’ll keep trying. It was delicious. I sautéed the onions and zucchini with olive oil and added a little butter in the pan before adding the eggs. I ...
Adding 2 tablespoons of shredded parmesan made this one a winner!