Zucchini Frittata

Zucchini Frittata
30 min.
50 min.
Ready in


for 4 servings
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
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Preparation steps

Step 1/7

Rinse and slice zucchini.

Step 2/7

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.

Step 3/7

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

Step 4/7

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

Step 5/7

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

Step 6/7

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

Step 7/7

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