Zucchini and Feta Frittata
(5 votes)
(5 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
2065
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,065 cal. | (98 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 159 g | (137 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 19.9 μg | (100 %) | ||
| Vitamin E | 20.9 mg | (174 %) | ||
| Vitamin K | 235 μg | (392 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 4.3 mg | (391 %) | ||
| Niacin | 36.4 mg | (303 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 624 μg | (208 %) | ||
| Pantothenic acid | 11.2 mg | (187 %) | ||
| Biotin | 176.6 μg | (392 %) | ||
| Vitamin B₁₂ | 13.7 μg | (457 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 2,243 mg | (56 %) | ||
| Calcium | 1,159 mg | (116 %) | ||
| Magnesium | 221 mg | (74 %) | ||
| Iron | 18.4 mg | (123 %) | ||
| Iodine | 271 μg | (136 %) | ||
| Zinc | 14 mg | (175 %) | ||
| Saturated fatty acids | 70.8 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 2,828 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 Zucchini
- 12 eggs
- 1 handful finely chopped parsley
- 50 milliliters Whipped cream
- salt
- freshly ground peppers
- 250 grams Feta
- 1 garlic clove
- 2 Tbsps olive oil
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Line a round baking sheet with parchment paper.
2.
Rinse the zucchini and slice very thinly. Whisk the eggs with the chopped parsley and heavy cream until smooth. Season with salt and pepper. Peel and mince the garlic. Heat the olive oil in a large pan and sauté the garlic and zucchini for about 2 minutes, until softened. Transfer the zucchini to the prepared pan, pour the egg mixture over the top. Crumble the feta cheese over everything and bake for 15 minutes, until the eggs are set.
3.
Remove the frittata from the oven, allow to cool slightly, cut into squares or wedges and serve.
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