Zucchini Egg White Frittata


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

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
1 frittata


  • 1 teaspoon olive oil

  • 1 tablespoon minced shallot

  • ½ clove garlic, minced

  • 1 small zucchini, shaved into thin strips

  • 4 egg whites

  • kosher salt to taste

  • ½ teaspoon chopped fresh thyme

  • ground black pepper to taste


  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.

Nutrition Facts (per serving)

138 Calories
5g Fat
8g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 138
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 636mg 28%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 17g
Vitamin C 22mg 111%
Calcium 40mg 3%
Iron 1mg 6%
Potassium 581mg 12%

* 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.