Egg White and Frittata

Recipe courtesy Aaron McCargo, Jr.

Prep Time:10 minInactive Prep Time: hr minCook Time:45 min
Level:
Easy
Serves:
4 to 6 servings

Ingredients
2 medium sized zucchini, finely chopped
10 spinach leaves, finely chopped
Olive oil, for grilling
1 tablespoon coarse sea salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
2 tablespoons butter
1/2 cup diced pancetta, (6 slices) (or sliced ham)
1 teaspoon minced garlic
2 Roma tomatoes, seeded and diced
1 tablespoon chiffonade fresh mint leaves
1 tablespoon chiffonade fresh basil leaves
12 egg whites
3/4 cup cheddar blend cheese ( or any cheese)

Directions
Preheat oven to 325 degrees F.

Place zucchini and Spinach. with olive oil and season with salt and pepper. Grill over medium heat for 3 minutes. Then remove from heat .

In skillet, melt butter over medium-high heat. Add pancetta and cook until crisp.
Add garlic and allow to cook until fragrant.
Stir in the grilled zucchini, spinach, tomatoes, and fresh herbs.
Slightly beat egg whites in a large bowl and add to the pan.
Turn the heat off, stir in the Swiss cheese and season with coarse salt and 1 teaspoon of black pepper.
Place mixture in baking pan or keep in cast iron skillet.
Place in oven and bake for 35 minutes or until egg is set.
Remove from the oven and serve.