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.