Mostly Egg White Frittata with Basil, Zucchini and Cherry Tomatoes
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Yogurt | 170g plain Greek | 100 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 whole large eggs
- 6 egg whites
- 1 zucchini, cut in half lengthwise, then into 1/4-inch semi circles
- 1/3 cup halved cherry tomatoes
- 1 garlic clove, minced
- 2 tablespoons basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons low fat sour cream
- 1/4 cup grated Parmesan cheese
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Directions
Preheat oven to 400°F. In a medium bowl, combine whole eggs and egg whites until golden and frothy. Add zucchini, cherry tomatoes, garlic, basil, salt and pepper.
Spray an 8-inch non-stick skillet with olive oil or vegetable spray. Place over medium heat until hot. Add egg mixture; allow to set for 1 minute, then loosen edges with a heat-proof rubber spatula. Cook for 2 minutes total then place in the oven for an additional 5 to 7 minutes until golden brown. Transfer from pan to plate and sprinkle with Parmesan; slice into thin wedges and eat warm or at room temperature with dollops of sour cream on top.