Zucchini and Parmesan Frittata

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Zucchini and Parmesan Frittata
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Health Score:
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
1
Ingredients
1 zucchini
200 grams cooked and cooled potatoes
80 grams black Olives (pitted)
1 onion
1 garlic clove
2 tablespoons olive oil
½ handful Arugula
1 tablespoon finely chopped Basil
5 eggs
8 tablespoons freshly grated Parmesan
salt
freshly ground peppers
1 pinch sweet ground paprika
How healthy are the main ingredients?
potatoOliveParmesanolive oilArugulaBasil

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Rinse and dice the zucchini. Peel the potato and finely chop. Drain the black olives and coarsely chop. Peel and finely chop the onion and garlic. Pour the oil into a hot, nonstick skillet and sauté the onion and garlic for 3-4 minutes, until softened. Add the zucchini and potatoes and cook for another 3-4 minutes. Stir in the olives. 

2.

Rinse the arugula, spin dry and roughly chop. Whisk together the eggs, parmesan cheese and basil. Season with salt, pepper and paprika. Pour the egg mixture over the vegetables and transfer to the oven for about 15 minutes, until the eggs have set. 

3.

Remove from the oven, slide from the pan and cut into wedges. Serve on a bed of arugula and top with additional parmesan cheese, if desired.