Zucchini and Salami Frittata

with pepper salsa
0
Average: 0 (0 votes)
(0 votes)
Zucchini and Salami Frittata
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
374
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories374 kcal(18 %)
Protein11.9 g(12 %)
Fat26.52 g(23 %)
Carbohydrates24.62 g(16 %)
Roughage4.56 g(15 %)
Vitamin A159.34 mg(19,918 %)
Vitamin D1.87 μg(9 %)
Vitamin E4.79 mg(40 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.85 mg(24 %)
Vitamin B₆0.46 mg(33 %)
Folate93.42 μg(31 %)
Pantothenic acid0.52 mg(9 %)
Biotin5.25 μg(12 %)
Vitamin B₁₂1.24 μg(41 %)
Vitamin C36.36 mg(38 %)
Potassium706.4 mg(18 %)
Calcium69.96 mg(7 %)
Magnesium42.37 mg(14 %)
Iron1.53 mg(10 %)
Iodine55.8 μg(28 %)
Zinc1.02 mg(13 %)
Saturated fatty acids4.92 g
Cholesterol167.5 mg

Ingredients

for
4
For the pepper salsa
red, yellow and green Bell pepper
2
1
40 grams
pitted, black Olives
2 teaspoons
2 tablespoons
For the frittata
2
1
medium, starchy Potato
2
4
medium Eggs
2 teaspoons
freshly minced Thyme leaves
3 tablespoons
50 grams
Salami (sliced)

Preparation steps

1.

For the pepper salsa: Trim the peppers, remove the stems, seeds and pith, rinse and finely chop. Peel the onions and garlic and finely dice. Cut the olives into wedges. Mix the peppers, onions, garlic, olives, vinegar and olive oil together and season with salt and pepper.

2.

For the frittata: Rinse the zucchini, trim and slice. Peel the potato, rinse and coarsely grate. Peel the onions and cut into rings. Whisk the eggs, season with salt and pepper then mix in the thyme.

3.

Heat the olive oil in an ovenproof frying pan and sauté the zucchini, potato and onions for 3-5 minutes. Season with salt and pepper. Mix in the salami slices. Pour the whisked eggs over top and cook until the bottom is golden brown. Transfer to a preheated oven at 180°C (approximately 350°F) and bake for about 15 minutes, until just set.

4.

Cut the frittata into bite-sized pieces and serve with the pepper salsa.