Simple Courgette Frittata
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
214
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 32 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Wash and trim the zucchini and slice thinly. Heat the butter and fry the zucchini for 3 minutes. Peel and thinly slice the potatoes. Butter a square springform pan and arrange the sliced zucchini and potatoes in the pan in neat layers, alternating potatoes and zucchini. Wash, dry and snip the chives, reserving a few whole ones to garnish. Beat the eggs with 2 tablespoons water, salt, pepper and the snipped chives and pour over the zucchini and potatoes. Shake gently to settle the egg, then cover and cook in a preheated oven (160°C/325°F) for 30 minutes until the egg is set. Serve on plates, garnished with chives. Serve with fresh ciabatta.
