Courgette and shallots are pan-fried with thyme-scented egg whites for a quick and easy frittata perfect for breakfast, lunch or dinner.
1 person made this
1 teaspoon olive oil
1 tablespoon minced shallot
1/2 clove garlic, minced
1 small courgette, shaved into thin strips
4 egg whites
salt to taste
1/2 teaspoon chopped fresh thyme
ground black pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Heat olive oil in a nonstick frying pan over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add courgette; cook, stirring occasionally, until tender, about 5 minutes.
Whisk egg whites, salt and thyme together in a small bowl; mix into courgette mixture.
Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.