- 1 teaspoon olive oil
- 1 tablespoon minced shallot
- 1/2 clove garlic, minced
- 1 small zucchini, shaved into thin strips
- 4 egg whites
- kosher salt to taste
- 1/2 teaspoon chopped fresh thyme
- ground black pepper to taste
- Heat olive oil in a nonstick skillet over medium heat; cook and stir shallot and garlic in the hot oil until softened, about 5 minutes. Add zucchini; cook, stirring occasionally, until tender, about 5 minutes.
- Whisk egg whites, salt, and thyme together in a small bowl; mix into zucchini mixture.
- Cook, undisturbed, over low heat until frittata is set, about 2 minutes. Flip frittata and cook for 1 more minute. Season with salt and pepper.