Summer Squash Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 373 mg | (9 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 408 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 120 grams Ciabatta
- 35 grams butter
- 1 Zucchini
- 1 handful mixed Fresh herbs (Oregano, thyme, rosemary and basil)
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 7 eggs
- 60 milliliters milk
- 3 Tbsps freshly grated Parmesan
- 1 pinch Chili powder
- oregano (for garnish)
- Basil (for garnish)
Preparation steps
Preheat oven to 180°C (approximately 350°F).
Cut ciabatta into cubes. In a pot or ovenproof skillet, fry bread cubes in melted butter until golden-brown. Remove from pan. Rinse, trim and cut summer squash into small cubes. Rinse herbs, shake dry, strip leaves from stems and chop. Peel and finely dice shallot and garlic. Heat olive oil in the pan. Add shallot and garlic and cook until translucent. Add herbs and summer squash and fry briefly. Season with salt and pepper. Stir in toasted bread cubes.
Whisk eggs with milk and cheese. Season with salt, pepper, and chili powder. Pour egg mixture over vegetables and cook until eggs are beginning to set. Transfer to the oven and bake until golden, 15-20 minutes. Serve frittata sprinkled with fresh herbs.
