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Zucchini Frittata

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Zucchini Frittata
193
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
Nutritions
1 each contains
Fat14.57 g
Saturated Fat Acids5.97 g
Protein10.45 g
Roughage0.97 g
Sugar added0 g
Calorie193
Carbohydrates/g4.21
Cholesterol/mg177.45
Vitamin A/mg218.49
Vitamin D/μg1.9
Vitamin E/mg4.67
Vitamin B₁/mg0.05
Vitamin B₂/mg0.38
Niacin/mg1.48
Vitamin B₆/mg0.18
Folate/μg60.31
Pantothenic acid/mg0.29
Biotin/μg0.21
Vitamin B₁₂/μg1.25
Vitamin C/mg18.83
Potassium/mg286.19
Calcium/mg148.22
Magnesium/mg24.24
Iron/mg0.57
Iodine/μg55.2
Zinc/mg0.65
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 each
2
small Zucchini
1
1 tablespoon
finely chopped Thyme leaves
1 tablespoon
freshly ground Pepper
4
4 tablespoons
40 grams
grated Parmesan
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Preparation

Preparation steps

Step 1/2

Rinse zucchini and cut into small pieces or slices. Peel garlic and chop finely. Mix zucchini with thyme and garlic in hot oil in a pan and saute 4 - 5 minutes. Season with salt and pepper.

Step 2/2

Whisk eggs with cream, season with salt and pepper, and pour over the zucchini. Cook over low heat, covered, until set, about 8 - 10 minutes. Then invert the frittata onto a large oven-proof plate, sprinkle with Parmesan cheese, cover and bake in preheated oven at 180°C (approximately 350°F)for 3 - 5 minutes.  Serve warm or at room temperature.

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