- 1 Onion
- 350 grams Zucchini
- 1 tablespoon Vegetable oil
- 2 tablespoons Butter
- 6 Eggs
- 60 grams Whipping cream
- Pepper (from the mill)
- 1 dried Chile pepper (in a mortar)
- 100 grams mixed Sprouts
- 150 grams Yogurt (0.1% fat)
- Dill (1 tablespoon chopped)
- Parsley (1 tablespoon chopped)
- 2 tablespoons Orange juice
- 1 Garlic clove
Rinse and slice zucchini.
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.
Season zucchini slice mixture with salt, pepper and chile peppers.
Pour the egg-cream mixture into the pan and leave everything covered over low heat for 15 minutes.
Pour boiling water over sprouts in a colander and drain well. Mix yogurt with dill, parsley and orange juice.
Peel and add garlic (squeezed through a press) with salt and pepper to taste.
Arrange the sprouts on the frittata and serve with the yogurt sauce.