Egg White Frittata with Mushrooms & Zucchini
After weeks of indulging on egg sandwiches from the deli for breakfast, I decided to make something a little healthier this past weekend. This was my first time making a frittata, I was so happy with how it came out, I will definitely be making this recipe more often. It is easy to substitute any veggies you have on hand. Don’t be afraid to get creative.
1 Â¼ cups egg white
1 cup white mushrooms, sliced
1 sm zucchini, cut in half lengthwise, then sliced thin
Â¼ cup shredded sharp cheddar
2 green onions, thinly sliced
1 tsp extra virgin olive oil
Salt and black pepper to taste
Pre heat oven to 400 degrees F.
Heat oil over medium heat in a medium sized, oven safe, skillet. Add mushrooms and sautÃ© for 3 minutes or until mushrooms begin to brown.
Add zucchini and sautÃ© for another 2 minutes. Season with salt and pepper.
Beat the egg whites well. Add egg whites and cook until the edges begin to firm up, but the center is still raw.
Move the pan into the oven and bake for about 8 minutes or until egg whites are cooked through.
Top with green onions and cheese and bake for another two minutes to melt the cheese.