Vegetable Frittata

Ingredientsfor

Ingredients: 1 Zucchini; 1 Eggplant; 3 Tomatoes; 1 shallot; 1 garlic clove; 1 tsp rosemary (chopped); 6 eggs; 5 Tbsps Whipped cream; 5 Tbsps olive oil; salt; freshly ground peppers

How healthy are the main ingredients?

Whipped cream olive oil rosemary Zucchini Eggplant Tomato

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Preparation

Rinse and dry zucchini, eggplant and tomatoes. Cut zucchini into slices. Cut eggplant into cubes, season with salt and let stand for about 10 minutes. Rinse and pat dry. Cut tomatoes into quarters, remove seeds and dice.

Peel and finely chop shallot and garli. Heat 2 tablespoons of oil in a pan and saute zucchini, eggplant and rosemary for abotu 1-2 minutes or until golden brown adn all liqud has evaporated. Remove from heat and cool slightly.

Whisk eggs with cream, add all vegetables and season with salt and pepper.

Heat 2 tablespoons of oil in a pan and pour egg and vegetable mixture into it. Cook for about 2-3 minutes. Flip onto a large plate and add more oil to the pan. Return frittata to the pan, other side down, and cook for 2-3 minutes more. Transfer to plate and cut into pieces. Serve.

Calorie	301 cal.	(14 %)
Protein	13 g	(13 %)
Fat	25 g	(22 %)
Carbohydrates	7 g	(5 %)
Sugar added	0 g	(0 %)
Roughage	2.6 g	(9 %)

Eat Smarter USA | Eat Healthy. Live Smarter.

Ingredients

Vegetable Frittata