Egg White Veggie Frittata

Servings: 8



  • 2 Small zucchini (cut in thin slices)
  • 10 Eggs (whipped)
  • 1/2 cup Gruyere cheese (grated)
  • 1/4 cup Parmesan cheese (grated)
  • 2 cloves Garlic (minced)
  • 1 Large leek (sliced)
  • 1 Yellow onion (thinly sliced)
  • 1 tablespoons Olive oil
  • 2 Baby spinach (large handfuls)
  • 3 tablespoons Parsley (chopped)
  • 1 pinch Black pepper
  • 1 pinch Sea salt
  1. Preheat oven to 350 degrees.
  2. Heat 1 Tablespoon olive oil in sauté pan and cook leeks and garlic until soft over medium heat.
  3. Add zucchini and chopped onions and sauté for another few minutes.
  4. Add the spinach and season with sea salt and black pepper to taste.
  5. Add parsley and take away from heat.
  6. Arrange the vegetables in a medium skillet.
  7. Whip the eggs with a fork and mix in both cheeses.
  8. Pour the egg mix into the skillet and gently stir with the vegetables.
  9. Cook for 20-30 minutes until set and golden. Serve warm.


90 calories, 5g fat, 2g saturated fat, 10mg cholesterol, 210mg sodium, 4g carbohydrates, 1g fiber, 8g protein