Zucchini and Feta Frittata

4.8
Average: 4.8 (5 votes)
(5 votes)
Zucchini and Feta Frittata
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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)
Calorie2,065 cal.(98 %)
Protein130 g(133 %)
Fat159 g(137 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A3.1 mg(388 %)
Vitamin D19.9 μg(100 %)
Vitamin E20.9 mg(174 %)
Vitamin K235 μg(392 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂4.3 mg(391 %)
Niacin36.4 mg(303 %)
Vitamin B₆1.2 mg(86 %)
Folate624 μg(208 %)
Pantothenic acid11.2 mg(187 %)
Biotin176.6 μg(392 %)
Vitamin B₁₂13.7 μg(457 %)
Vitamin C121 mg(127 %)
Potassium2,243 mg(56 %)
Calcium1,159 mg(116 %)
Magnesium221 mg(74 %)
Iron18.4 mg(123 %)
Iodine271 μg(136 %)
Zinc14 mg(175 %)
Saturated fatty acids70.8 g
Uric acid165 mg
Cholesterol2,828 mg
Complete sugar24 g

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
How healthy are the main ingredients?
FetaWhipped creamparsleyolive oilZucchiniegg

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.