1 Video | Photo: Egg White and Frittata Recipe
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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By smcguire88_13061457
Sewell, 70
on August 09, 2010
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I just made this frittata along with a salad for my family for dinner. Everyone loved it. It's a great way to use up garden fresh produce this time of year!
Substitutions: I omitted the pancetta since I'm a vegetarian, used mozzarella instead of swiss, no mint and doubled the basil, and used three whole eggs plus seven egg whites for a total of 10 eggs. It took 30 minutes in the oven.
The basil makes it taste so fresh. If I make this again, I would like to try it with swiss and all egg whites. Thanks for a great summer recipe that pleased my picky family!
By THE HOKIE FAN
Roanoke, VA
on May 22, 2009
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I made this for my family and they LOVED IT
The flavors are AWESOME and this is very easy to make. The one thing I will change next time is the salt. Came out very salty because of the pancetta & 1TBS sea salt maybe 1 tsp instead. However we love salt so it was still great. Very light dish and looks great plated up. We have made every dish on this episode and they are all excellent. Thanks Big Daddy we love your show.
By sharevents_11814040
Carson, CA
on April 19, 2009
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I look forward to making this recipe!
I LOVE Your Show!
God Bless You and your Beautiful Family
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