Zucchini Mushroom And Egg White Frittata Recipe Video

A quick and easy breakfast or brunch recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group,

Recipe Story

For those mornings that I want something hearty and substantial, but I still want to stick to my low-carb diet, this is my standby. It makes for a satisfying breakfast without sacrificing my dietary virtue. For more recipes visit: www.chefdavidlawrence.com

Ingredients

 Eggs8 Large
 Heavy cream1⁄4 Cup (4 tbs)
 Basil2 Tablespoon (For Garnish)
 Parmesan cheese1⁄2 Cup (8 tbs), grated
 Kosher salt To Taste
 Olive oil1 Tablespoon
 Unsalted butter1 Tablespoon
 Garlic1 , minced
 Mushrooms6 Ounce, cleaned and sliced
 Zucchini1 Medium, grated
 Tomato1 Medium, diced

Nutrition Facts

Serving size

Calories 329 Calories from Fat 229

% Daily Value*

Total Fat 26 g39.8%

Saturated Fat 11.1 g55.5%

Trans Fat 0 g

Cholesterol 460.1 mg

Sodium 449.6 mg18.7%

Total Carbohydrates 6 g2%

Dietary Fiber 1.4 g5.7%

Sugars 3.2 g

Protein 20 g39.6%

Vitamin A 31.8% Vitamin C 23.2%

Calcium 23.7% Iron 14.8%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350 degrees.

In a large bowl, whisk the eggs and the cream until fluffy. Fold in the basil, cheese and salt and pepper. Meanwhile, in a medium, ovenproof non-stick skillet, heat the olive oil and butter over medium heat and sauté the garlic, mushrooms and zucchini until tender, about 6 minutes. Add in the tomatoes and sauté for one more minute. Pour the egg whites into the pan and regulate the flame so the eggs don’t brown. Cook just until eggs start to set, then throw the whole thing in the oven for about 3 minutes, until golden and puffy. Remove from the pan and cut into wedges. Garnish with basil and tomatoes. Serve hot or at room temperature.

* Stack the basil leaves flat, one on top of the other, then roll them lengthwise into a “cigar.” Starting at one end and working across, thinly slice the leaves into fine ribbons and give them a quick toss to separate.

*Never run mushrooms under water. They’re like little sponges and will soak up all that liquid and become waterlogged. Simply wipe them with a damp cloth, or dust them off with a pastry brush.

Editors Review

If you are looking for an alternate to your eggs and bacon breakfast, your search stops here. This zucchini mushroom and egg white frittata is one dish which completes the breakfast and keeps you healthy. So whenever you want a change of taste in your breakfast remember to stir up this recipe. Look at the video for simple directions.

Comments

shakti profile page

shakti says :

Nice video. I like the recipe too.
Posted on: 20 March 2007 - 6:17pm
Spidy profile page

Spidy says :

Dave, you are awesome. Your videos are the coolest I have seen at ifood.tv. I agree with foodlover - they are very well made and shot. Nice show name - "Boy eats world". And I totally agree with you - food plays a major role in bringing people together. You can put a bunch of strangers in a room with great food (and maybe with some booze too) and see how the conversation goes! I like your entries. Keep it coming.
Posted on: 12 March 2007 - 10:22pm
khau_khan profile page

khau_khan says :

dave i like your style. and that fact that you make recipes not non chefs like me can prepare without much hassle
Posted on: 11 March 2007 - 12:44pm
foodlover profile page

foodlover says :

Nicely prepared and shot. Low carb with lots of veggie. I am going to try it out today. Great job David.
Posted on: 11 March 2007 - 5:22am
Quantcast