Zucchini and Goat Cheese Fritatta
Healthy, because
Even smarter
Nutritional values
This fritatta is healthy because it contains plenty of protein from the eggs, healthy fats and calcium from the cheese and cream, and nutrients from the zucchini. Zucchini is a low calorie, summer vegetable that is high in antioxidants, can help with digestion, can reduce blood sugar levels, can help strengtehn vision, and more! This ingredient is a great one to incorporate into your diet for weight loss and added health benefits.
If you don't like goat cheese, you can always use feta cheese. You can also replace the cream with yogurt or sour cream. That will still make the eggs fluffy but with less fat.
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 Zucchini
- 8 eggs
- 5 ozs Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil
- 1 garlic clove
- 6 ozs Goat cheese
Preparation steps
Preheat the oven to 375°F. Rinse and trim the zucchini and cut into thin slices. Beat the eggs with the cream and season with salt, pepper, and nutmeg. In a pan, heat the oil and saute the zucchini slices, turning occasionally.
Peel and press the garlic. Pour the egg mixture into the pan with the zucchini. Cut the goat cheese in half lengthwise and cut into thin slices. Distribute over the frittata and bake in the preheated oven for about 10 minutes until golden brown. Serve cut into slices.
