Zucchini Egg White Frittata

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon minced shallot
• 1/2 clove garlic, minced
• 1 small zucchini, shaved into thin strips
• 4 egg whites
• Kosher salt to taste
• 1/2 teaspoon chopped fresh thyme
• Ground black pepper to taste

Directions

Heat olive oil in a nonstick skillet over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.

Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini 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.