Zucchini Egg White Frittata

IMG_7518  I love a great frittata and had this idea for a low-fat egg white frittata that tastes great.  I decided to make enough for leftovers and used them in quick breakfast burritos and sandwiches on the go.

  • 6 Egg Whites or 1-1/2 cup Egg White in Carton
  • 2 medium zucchini, one sliced into thin circles, the other grated.
  • 1/4 cup of chopped onion
  • 1 roma tomato diced small
  • 1 tbsp olive oil
  • 3 tbsp parmesan cheese
  • 1/4 cup of diced queso fresco cheese
  • 2 tbsp of bread crumbs (optional)
  • Sea Salt/Pepper to taste
  1. Preheat oven to 325 degrees
  2. On the bottom of the baking dish, I layered a thin layer of zucchini. I did not pre-cook the zucchini this time.
  3. I grated the other zucchini in a medium sized bowl. Added the chopped onion, roma tomato, olive oil, cheese and egg whites.
  4. Pour ingredients into baking dishes and bake in oven for 30-35 minutes until the eggs are set.

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