Zucchini Frittata

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Zucchini Frittata
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
298
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie298 kcal(14 %)
Protein15 g(15 %)
Fat23 g(20 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage1.8 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.7 μg(14 %)
Vitamin E4 mg(33 %)
Vitamin K26 μg(43 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate89 μg(30 %)
Pantothenic acid1.7 mg(28 %)
Biotin27.5 μg(61 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C27 mg(28 %)
Potassium429 mg(11 %)
Calcium139 mg(14 %)
Magnesium41 mg(14 %)
Iron2.9 mg(19 %)
Iodine12 μg(6 %)
Zinc2 mg(25 %)
Saturated fatty acids10.3 g
Uric acid36 mg
Cholesterol360 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 onion
350 grams zucchini
1 Tbsp vegetable oil
2 Tbsps butter
6 eggs
60 grams Whipped cream
salt
peppers (from the mill)
1 dried chili pepper (in a mortar)
100 grams mixed Sprout
150 grams Yogurt (0.1% fat)
Dill (1 tablespoon chopped)
parsley (1 tablespoon chopped)
2 Tbsps Orange juice
1 garlic clove
How healthy are the main ingredients?
zucchiniWhipped creamOrange juiceonioneggsalt

Preparation steps

1.

Rinse and slice zucchini.

2.

Heat oil and butter in a pan and sauté the onions. Add zucchini and fry for 5 minutes. In a bowl, whisk eggs and cream thoroughly, season with 1/2 teaspoon salt and pepper.

3.

Season zucchini slice mixture with salt, pepper and chile peppers.

4.

Pour the egg-cream mixture into the pan and leave everything covered over low heat for 15 minutes.

5.

Pour boiling water over sprouts in a colander and drain well. Mix yogurt with dill, parsley and orange juice.

6.

Peel and add garlic (squeezed through a press) with salt and pepper to taste.

7.

Arrange the sprouts on the frittata and serve with the yogurt sauce.