Healthy Dinner

Pea and Zucchini Frittata with Mozzarella Cheese

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Pea and Zucchini Frittata with Mozzarella Cheese

Pea and zucchini frittata with mozzarella cheese - Low carb for connoisseurs!

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Health Score:
92 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
557
calories
Calories

Healthy, because

Even smarter

Nutritional values

With its proteins, B vitamins and calcium, the mild-tasting mozzarella provides the organism with important ingredients. The eggs in the pea-zucchini frittata can also convince with high-quality protein; they also provide fat-soluble vitamins such as vitamin A for healthy eyes, as well as calcium and phosphorus for strong bones.

The pea zucchini frittata is simply a great protein supplier and also low carb! If you want to make it a bit more carbohydrate-rich, you can, for example, slice leftover cooked potatoes and add them to the pan.

1 serving contains
(Percentage of daily recommendation)
Calorie557 cal.(27 %)
Protein37 g(38 %)
Fat40 g(34 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D4.4 μg(22 %)
Vitamin E5.2 mg(43 %)
Vitamin K71.3 μg(119 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.1 mg(100 %)
Niacin11 mg(92 %)
Vitamin B₆0.4 mg(29 %)
Folate196 μg(65 %)
Pantothenic acid2.9 mg(48 %)
Biotin43 μg(96 %)
Vitamin B₁₂3.8 μg(127 %)
Vitamin C34 mg(36 %)
Potassium629 mg(16 %)
Calcium454 mg(45 %)
Magnesium70 mg(23 %)
Iron5.1 mg(34 %)
Iodine119 μg(60 %)
Zinc5.2 mg(65 %)
Saturated fatty acids15.8 g
Uric acid87 mg
Cholesterol640 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
7 ¼ ozs fresh Peas (split)
salt
2 Zucchini
12 eggs
peppers
½ tsp smoked ground paprika
1 bunch Chives
4 Tbsps olive oil
9 ozs Mozzarella
1 oz Parmesan
1 handful basil leaves
How healthy are the main ingredients?
Mozzarellaolive oilParmesanChivessaltZucchini
Preparation

Kitchen utensils

1 Pot, 1 Knife, 1 Cutting board, 1 Bowl, 1 Whisk, 4 small Skillets

Preparation steps

1.

Cook peas in boiling salted water for 5 minutes, drain, rinse and drain. Clean the zucchini, wash, cut in half lengthwise and slice.

2.

Beat eggs in a bowl, whisk, season with salt, pepper and paprika powder. Wash the chives, shake dry and chop finely.

3.

Heat 4 pans on the stove. Pour 1 tablespoon of oil in each. Divide the peas and zucchini among the pans, sauté for 2 minutes over medium heat, season with salt and pepper. Divide the egg mixture among the pans and cook for 5 minutes over low heat until lightly set. Chop mozzarella and sprinkle with chives. Bake the frittatas in a preheated oven at 200 °C / 400 °F for 5-6 minutes. In the meantime, shave the Parmesan. Wash basil and shake dry. Remove the pea and zucchini frittatas from the oven and serve garnished with Parmesan shavings and basil leaves.

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