Zucchini and Feta Frittata

4.8
Average: 4.8 (5 votes)
(5 votes)
Zucchini and Feta Frittata
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
155
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie155 kcal(7 %)
Protein8.78 g(9 %)
Fat11.71 g(10 %)
Carbohydrates2.15 g(1 %)
Sugar added0 g(0 %)
Roughage0.33 g(1 %)
Vitamin A186.77 mg(23,346 %)
Vitamin D1.87 μg(9 %)
Vitamin E4.52 mg(38 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.44 mg(40 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.15 mg(11 %)
Folate51.68 μg(17 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C7.52 mg(8 %)
Potassium109.82 mg(3 %)
Calcium112.93 mg(11 %)
Magnesium10.79 mg(4 %)
Iron0.34 mg(2 %)
Iodine53.48 μg(27 %)
Zinc0.73 mg(9 %)
Saturated fatty acids5.15 g
Cholesterol177.23 mg

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
2 tablespoons 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.