Ingredients

The following ingredients have 4 Servings
  • 4 large Egg Whites
  • 1 small Zucchini (diced)
  • 8 Button Mushrooms (sliced)
  • 2 tbsp Chives (chopped)
  • 1 Shallot (chopped)
  • 100 grams Chicken Thighs (minced)
  • 1 tsp Garlic Powder
  • 1 tsp Black Pepper (freshly cracked)
  • 1/2 tsp Salt (or more to taste)
  • 30 grams Cheddar Cheese (optional, shredded)
  • 3 tbsp Butter

Instruction

  • In a pan on medium heat add the zucchini, mushrooms, chives, and shallot and saute. When everything is looking good add the chicken mince and allow to brown.
  • While that is happening whisk the egg whites until frothy. They should still be liquid but there will be a layer of foam on top.
  • Turn off the heat on the pan, give everything a good stir, and season with the salt, pepper, and garlic powder. Pour in the egg whites and shake the pan a bit to agitate everything and ensure the egg whites seep to the bottom.
  • Pop the pan into an oven preheated to 225 Celsius for 5-6 minutes. When you remove it, test with a toothpick to ensure done-ness.
  • Flip the egg white frittata onto a place, sprinkle over the cheese if you are using it, as well as some extra chives for color. Divide into 4 and serve!