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Zucchini Egg Tortilla

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Zucchini Egg Tortilla
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
419
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie419 kcal(20 %)
Protein15.67 g(16 %)
Fat33.1 g(29 %)
Carbohydrates15.41 g(10 %)
Sugar added0 g(0 %)
Roughage6.48 g(22 %)
Vitamin A350.67 mg(43,834 %)
Vitamin D4 μg(20 %)
Vitamin E11.56 mg(96 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.74 mg(67 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.43 mg(31 %)
Folate180.05 μg(60 %)
Pantothenic acid1.4 mg(23 %)
Biotin2.45 μg(5 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C54.15 mg(57 %)
Potassium724.16 mg(18 %)
Calcium31.43 mg(3 %)
Magnesium50.18 mg(17 %)
Iron1.16 mg(8 %)
Iodine121.36 μg(61 %)
Zinc0.95 mg(12 %)
Saturated fatty acids5.43 g
Cholesterol350 mg
Author of this recipe:

Ingredients

for
4
For the frittata
8
1 tablespoon
fresh parsley (chopped)
3 tablespoons
1 clove
garlic (diced)
2
zucchini (grated)
For the salsa
2
ripe Avocados (chopped)
2
shallots (diced)
1
sweet Corn (tin, approx. 285 g | 2 cups, drained)
1
chile pepper (diced)
1 tablespoon
2 tablespoons

Preparation steps

1.
For the frittata, beat the eggs with the parsley in a bowl.
2.
Heat 3 tbsp oil in a pan. Fry the garlic briefly, then add the courgettes. Fry for 1-2 minutes.
3.
Add the eggs and season with salt and ground black pepper. Fry for 2-3 minutes until golden brown. Turn the frittata, using a plate, and fry the other side until golden brown.
4.
For the salsa, mix the avocado and shallots with the sweetcorn, chilli, olive oil and vinegar. Season with salt and ground black pepper.
5.
Cut the frittata into eight slices and serve on plates with the salsa.