Zucchini and Parmesan Frittata
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,212 cal. | (58 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 117.8 μg | (196 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 21.2 mg | (177 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 321 μg | (107 %) | ||
| Pantothenic acid | 6.9 mg | (115 %) | ||
| Biotin | 81.2 μg | (180 %) | ||
| Vitamin B₁₂ | 6.8 μg | (227 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,980 mg | (50 %) | ||
| Calcium | 1,296 mg | (130 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 11.9 mg | (79 %) | ||
| Iodine | 108 μg | (54 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 1,155 mg | |||
| Complete sugar | 14 g |
Ingredients
Preparation steps
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.
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.
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.
