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

Ingredients

for
4
Ingredients
2 zucchini
2 large potatoes (cooked the previous day)
½ bunch Chives
1 teaspoon butter
6 eggs
salt
freshly ground Black pepper
butter (for the pan)
How healthy are the main ingredients?
Chiveszucchinipotatoeggsalt

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.