Egg White and Frittata

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 medium sized zucchini, cut in 1/4-inch slices
  • Olive oil, for grilling
  • 1 tablespoon coarse sea salt, plus more for seasoning
  • 1 teaspoon cracked black pepper, plus more for seasoning
  • 2 tablespoons butter
  • 1/4 cup diced pancetta, (6 slices)
  • 1 teaspoon minced garlic
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chiffonade fresh mint leaves
  • 1 tablespoon chiffonade fresh basil leaves
  • 12 egg whites
  • 1/4 cup Swiss cheese
Directions

Preheat oven to 325 degrees F.

Brush zucchini with olive oil and season with salt and pepper. Grill over medium heat in a grill pan until tender and marked. Allow to cool and dice.

In a 12-inch cast iron skillet, melt butter over medium-high heat. Add pancetta and cook until crisp. Add garlic and allow to cook until fragrant. Stir in the grilled zucchini, tomatoes, and fresh herbs. Slightly beat egg whites in a large bowl and add to the pan. Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper. Place in oven and bake for 25 to 30 minutes or until egg is set. Remove from the oven and serve.


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    This recipe is featured in:

    Mother's Day