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 yia*yia
on May 01, 2012
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I loved this recipe. I am going to make it for my girlfriends and will let you know what they think!!!
By misslarkin
on February 14, 2012
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My six yr old help to make this and we loved it. She made a toast with her juice cup saying to delicious food. I saw this meal on your show and had to try it. P.S. my husband came home and ate the leftovers. Keep up the good work!--oh use less salt.
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!
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