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.
1 Video | Photo: Egg White and Frittata Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By yia*yia
on May 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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!
Read all 11 reviews