This is one of my family’s favorite meals, and not only is it totally delish, it’s quick, easy, and only about 100 calories per serving! Now that, dear readers, is a winning combination!
So colorful, so delish...
Spray a large, non-stick skillet with vegetable oil. Heat over medium heat, and then add 1 diced medium zucchini. Cook that for about 6 minutes or so (or until it’s soft). Then stir in 1/4 to 1/2 of an onion (according to your taste), and cook for another minute. Then stir in 2 minced garlic cloves, 1/2 teaspoon of Italian seasoning, 1/4 teaspoon of pepper, and a 14.5 ounce can of no salt added tomatoes (drained). Cook this amazing combination for 5 minutes, stirring frequently.
Now, if you’re lucky enough to have a helper, you can set them to stirring while you separate the egg whites. If not, it’d be smart to do this step first.
Insert a "yolk" here!
There are a couple of ways to separate an egg white from the yolk. You can pour it back and forth into the broken shell, or, as I like to, simple cradle the yolk in your fingers and jiggle it as the white separates into a bowl. For this recipe you’ll need 6 egg whites, so you’ll get plenty of practice!
Once your vegetable mixture has thickened slightly (you’ll want any missed liquid from the tomatoes to boil off as much as possible so you don’t get a runny frittata), stir in your egg whites.
Pour the entire mixture into a pie pan and sprinkle with mozzarella.
Pop this into a preheated 350 degree oven for 12 minutes, or until a toothpick comes out clean. Then broil it for another3 or 4 minutes to make it deliciously golden brown, like this:
Eggy, cheesy goodness, coming up!
Finally, sprinkle with shredded Parmesan and serve it up to your family. This mean could not be more perfect, whether you’re hosting a brunch or just whipping up a quick (and healthy!) dinner.
Filling in every possible way!
Enjoy!
alicebroad
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