Summer Squash Frittata

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Summer Squash Frittata
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Health Score:
Health Score
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
313
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie313 kcal(15 %)
Protein15.22 g(16 %)
Fat19.53 g(17 %)
Carbohydrates16.24 g(11 %)
Sugar added0 g(0 %)
Roughage0.84 g(3 %)
Vitamin A366.86 mg(45,858 %)
Vitamin D3.31 μg(17 %)
Vitamin E8.28 mg(69 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.51 mg(46 %)
Niacin1.13 mg(9 %)
Vitamin B₆0.13 mg(9 %)
Folate78.94 μg(26 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂2.09 μg(70 %)
Vitamin C10.01 mg(11 %)
Potassium194.12 mg(5 %)
Calcium118.58 mg(12 %)
Magnesium18.02 mg(6 %)
Iron1.3 mg(9 %)
Iodine95.96 μg(48 %)
Zinc0.49 mg(6 %)
Saturated fatty acids7.86 g
Cholesterol294.39 mg
Author of this recipe:

Ingredients

for
4
Ingredients
120 grams
35 grams
1
1 handful
mixed Fresh herbs (Oregano, thyme, rosemary and basil)
1
1
1 tablespoon
freshly ground Pepper
7
60 milliliters
3 tablespoons
freshly grated Parmesan
1 pinch
Oregano (for garnish)
Basil (for garnish)

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F).

2.

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.

3.

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.