Egg White and Frittata
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 245
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 12
- Cholesterol
- 34
- Sodium
- 291
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
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.