Pork with Mini Zucchini Fritattas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.6 mg | (147 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 265 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- softened butter (for greasing)
- 600 grams Pork tenderloin (trimmed)
- salt
- peppers
- 2 Tbsps vegetable oil
- 1 tsp Tomato paste
- 1 tsp honey
- 1 Tbsp sweet and sour Chili sauce
- 1 Tbsp lemon juice
- 2 Zucchini
- 300 milliliters milk
- 2 eggs
- 100 grams Quark
- 2 Tbsps Pastry flour
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the pork: Rinse the meat, pat dry and season with salt and pepper. Heat 1 tablespoon oil in a hot pan and sear the meat on all sides. Remove from the pan and place on a deep baking sheet. Whisk the tomato paste, honey, chili sauce, lemon juice and remaining oil together then rub over the pork. Bake for about 30 minutes, or until cooked to your liking. If necessary, add a little water to the pan.
For the frittatas: Grease 4 small ramekins with butter.
Rinse the zucchini, trim and thinly slice lengthwise. Whisk the milk, eggs, cheese and flour together and season with salt and pepper. Arrange the zucchini in the ramekins and pour the egg mixture over top.
Bake until golden brown, around 20-25 minutes.
To serve, slice the meat and arrange on serving plates along with the mini frittatas. If desired, deglaze the pan drippings from the pork with a little water and whisk until smooth for a sauce.
