Pea and zucchini frittata with mozzarella cheese
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.
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 71.3 μg | (119 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 196 μg | (65 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 43 μg | (96 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 640 mg | |||
| Complete sugar | 6 g |
Ingredients
- 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
Preparation steps
Cook peas in boiling salted water for 5 minutes, drain, rinse and drain. Clean the zucchini, wash, cut in half lengthwise and slice.
Beat eggs in a bowl, whisk, season with salt, pepper and paprika powder. Wash the chives, shake dry and chop finely.
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.