Breakfast · Italian
Zucchini, pepper and basil egg white frittata
A thick oven-finished frittata of egg whites and cottage cheese with zucchini, red pepper, basil and parmesan, cut into wedges.
- Serves
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 4 wedges- 600 g egg whites
- 200 g cottage cheese, 1% milkfat
- 250 g zucchini, diced
- 150 g red bell pepper, diced
- 15 g parmesan cheese, grated
- 10 g fresh basil leaves
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 190 C. Whisk the egg whites, cottage cheese, salt and pepper in a bowl.
Heat the oil in a 25 cm ovenproof non-stick pan over medium heat and cook the zucchini and pepper for 5 minutes, until soft.
Tear in the basil, pour the egg mixture over and cook for 3 minutes without stirring, until the edges set.
Scatter over the parmesan and bake for 12 minutes, until set in the centre. Rest for 2 minutes and cut into 4 wedges. Keeps 3 days in the fridge.