How To Prepare
Spray or wipe an oven safe pan with a VERY thin coat of olive oil. Set burner to medium heat. Add zucchini and onion to skillet; cook, stirring often, for 1 minute. Cover and reduce heat to medium-low; cook, stirring occasionally, until the zucchini is tender, but not mush…3 to 5 minutes. Add tomatoes, mint, basil, 1/8 teaspoon garlic powder and a grinding of pepper; increase heat to medium-high and cook, stirring, until the moisture has evaporated, 30 to 60 seconds.
2
Whisk 5 egg whites, the remaining 1/8 teaspoon garlic powder and a grinding of pepper in a large bowl until blended. Add the zucchini mixture; stir to combine.
3
Preheat the broiler.
4
Wipe out the pan and coat with olive oil and place over medium-low heat. Add the frittata mixture and cook, without stirring, until the bottom is light golden, 2 to 4 minutes. As it cooks, lift the edges and tilt the pan so uncooked egg whites will flow to the edges.
5
Place the pan under the broiler and broil until the frittata is set and the top is golden, 1 1/2 to 2 1/2 minutes. Loosen the edges and slide onto a plate. Cut into wedges and serve.
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- Spray olive oil
- 1 cup ced zucchini, (1 small)
- 3/4 cup chopped onion
- 1/2 cup grape tomatoes, or cherry tomatoes, halved
- 1/4 cup slivered fresh mint
- 1/4 cup slivered fresh basil
- 1/2 teaspoon Garlic powder
- Freshly ground pepper, to taste
- 5 egg whites
Ingredients
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