Egg white-frittata are becoming more and more popular, it’s a great way to get plenty of lean protein whilst at the same time bulk up on fibre and nutrients with seasonal vegetables.  Even when I am on a low-fat program I do not remove all the egg yolk, if I am making a 4 egg white scramble I always add 1 whole egg, it adds the the flavour and colour of the dish.

Zucchini & Patty Pan Frittata
Serves 2

–  6 egg whites
–  2 whole eggs (optional)
–  6 small organic zucchini
–  4 patty pan
–  2 sprigs fresh thyme
–  4 basil leaves shredded
–  60gms finely grated parmesan
–  1 clove garlic
–  1 tbs olive oil
–  salt & pepper


Start by rinsing and finely slicing the zucchini and the patty pans finely.  Add the olive oil and thyme to a pan as well as the whole garlic clove.  Bring to heat then add the vegetables.  While the vegetables are cooking lightly whisk the eggs and season.   Once the vegetables are cooked spread them out in the pan so there is an even layer and then add the egg.  Allow to cook for about 3 minutes, then sprinkle with the grated parmesan before finishing off in the oven for an extra 8-10 minutes.