Zucchini Frittata

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Zucchini Frittata
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
193
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie193 kcal(9 %)
Protein10.45 g(11 %)
Fat14.57 g(13 %)
Carbohydrates4.21 g(3 %)
Sugar added0 g(0 %)
Roughage0.97 g(3 %)
Vitamin A218.49 mg(27,311 %)
Vitamin D1.9 μg(10 %)
Vitamin E4.67 mg(39 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.38 mg(35 %)
Niacin1.48 mg(12 %)
Vitamin B₆0.18 mg(13 %)
Folate60.31 μg(20 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.21 μg(0 %)
Vitamin B₁₂1.25 μg(42 %)
Vitamin C18.83 mg(20 %)
Potassium286.19 mg(7 %)
Calcium148.22 mg(15 %)
Magnesium24.24 mg(8 %)
Iron0.57 mg(4 %)
Iodine55.2 μg(28 %)
Zinc0.65 mg(8 %)
Saturated fatty acids5.97 g
Cholesterol177.45 mg

Ingredients

for
4
Ingredients
2 small zucchini
1 garlic
1 tablespoon finely chopped thyme
1 tablespoon olive oil
salt
freshly ground peppers
4 eggs
4 tablespoons Whipped cream
40 grams grated Parmesan
How healthy are the main ingredients?
Whipped creamParmesanolive oilthymezucchinigarlic

Preparation steps

1.

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.

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.