Zucchini Frittata Recipe
Healthy, because
Even smarter
Nutritional values
Zucchini is the perfect low-carb vegetable, as it is mainly water-based, yet contains important minerals such as potassium and magnesium. Additionally, the eggs are an excellent source of protein and contain valuable vitamin A content. They also have a high satiation index, keeping you full for longer!
Serve the frittata with a salad for even more healthy nutrients!
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 680 mg | (17 %) | ||
| Calcium | 390 mg | (39 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 470 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 small Zucchini
- 1 garlic clove
- 1 Tbsp finely chopped thyme
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- 4 eggs
- 4 Tbsps Whipped cream
- 1 ½ ozs grated Parmesan
Preparation steps
Rinse the zucchinis, cut into quarters lengthwise and slice thinly. Peel and mince the garlic. Heat the olive oil in a large pan and sauté the zucchini, garlic and chopped thyme for about 5 minutes, until browned. Season with salt and pepper.
Whisk the eggs and whipping cream together until smooth. Season with salt and pepper and pour over the zucchini mixture. Reduce heat to low, cover and cook for 8-10 minutes. Carefully flip the frittata onto a plate and slide back into the pan to cook the other side. Sprinkle with Parmesan cheese, cover and cook for another 3-5 minutes, until the bottom is golden brown and the cheese has melted.
Cut the frittata into wedges, place on a serving platter and garnish with sliced tomatoes and fresh basil.
