Italian Egg White & Zucchini Frittata
A light and fluffy frittata packed with protein from egg whites, fresh zucchini, and savory Parmesan cheese, seasoned with classic Italian herbs.
Ingredients
- Tomato50 g
- Parmesan Cheese20 g
- Olive Oil10 g
- Oregano2 g
- Salt1 pinch
- Black Pepper1 pinch
- Egg White250 g
- Egg1 whole
- Zucchini150 g
- Basil5 g
Instructions
- 1Step 1
Preheat a small oven-safe non-stick skillet over medium heat with half of the olive oil.
- 2Step 2
Dice the zucchini and cherry tomatoes. Mince the basil.
- 3Step 3
Add zucchini to the skillet and sauté for 3-4 minutes until slightly tender. Add cherry tomatoes and cook for another 1-2 minutes.
- 4Step 4
In a bowl, whisk egg whites and whole egg with salt, pepper, and oregano. Stir in minced basil and half of the Parmesan cheese.
- 5Step 5
Pour the egg mixture over the vegetables in the skillet. Cook for 2-3 minutes until the edges set.
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