Egg White Frittata with Broccoli, Zucchini and Cremini Mushrooms

Frittatas are one of my most favorite ways to get my veggies in the morning. Whenever I make this breakfast, I feel like I’m starting the day out right. If you’re short on time, just scramble up the egg whites and skip putting it in the oven. If you do have the time, I urge you to finish it in the oven because the broccoli will be almost sweet from roasting. The key to keeping your vegetables crisp is not cooking them too long in the skillet. Nobody likes mushy, over cooked veggies.

What You Need:

1 ¼ cups egg white

1 cup Cremini mushrooms, sliced

1 cup broccoli, cut into bite sized pieces
1 sm zucchini, cut into bite sized pieces
¼ cup shredded sharp cheddar
2 green onions, thinly sliced
1 tsp extra virgin olive oil
Salt and pepper to taste
Optional: hot sauce and ketchup



What To Do:
Pre heat oven to 400*.

Heat oil over medium heat in a medium sized, oven safe, skillet. Once oil is hot, add mushrooms and sauté for 3 minutes or until mushrooms begin to brown.

Add broccoli and zucchini and sauté for another 2 minutes. The vegetables will be barely cooked, but that’s what you want because they will finish the cooking process in the oven. Season with salt and pepper.

Add egg whites and cook until the edges begin to firm up, but the center is still raw.

Bake for about 8 minutes or until egg whites are cooked through.

Top with onions and cheese and bake for another two minutes to melt the cheese. Serve with toast.







Serves 2-3


Bon Appettit!
Mary