Simple Courgette Frittata

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Simple Courgette Frittata
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein12.29 g(13 %)
Fat7.3 g(6 %)
Carbohydrates16.18 g(11 %)
Sugar added0 g(0 %)
Roughage2.45 g(8 %)
Vitamin A266.13 mg(33,266 %)
Vitamin D3 μg(15 %)
Vitamin E7.65 mg(64 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.5 mg(45 %)
Niacin1.45 mg(12 %)
Vitamin B₆0.26 mg(19 %)
Folate98.71 μg(33 %)
Pantothenic acid0.21 mg(4 %)
Vitamin B₁₂1.88 μg(63 %)
Vitamin C32.78 mg(35 %)
Potassium624.94 mg(16 %)
Calcium28.72 mg(3 %)
Magnesium30.92 mg(10 %)
Iron0.95 mg(6 %)
Iodine90 μg(45 %)
Zinc0.48 mg(6 %)
Saturated fatty acids2.18 g
Cholesterol265.04 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
2
large potatoes (cooked the previous day)
½ bunch
1 teaspoon
6
freshly ground Black pepper
butter (for the pan)

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.