Frittata di zucchine
30 min283 kcal each
A thick Italian omelette of eggs, courgette and Parmigiano, cooked slowly and turned once. Eaten warm or cold, it keeps for three days.
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Plan this recipeIngredients
for 4 servings- Eggs8 piece
- Zucchini2 piece
- Onion1 piece
- Parmesan, finely grated50 g
- Olive oil2 tbsp
- Fresh basil10 g
- Salt½ tsp
- Black pepper¼ tsp
Method
Prep 10 min · cook 20 min- Slice the courgettes into thin rounds and the onion into fine half-moons.
- Soften both in the oil in a 26 cm non-stick pan over medium heat for about 10 minutes, until tender and lightly golden.
- Beat the eggs with the Parmigiano, torn basil, salt and pepper, and pour them over the vegetables.
- Cook over low heat, covered, for 8–10 minutes, until the edges are set and the middle is barely wobbly.
- Turn it onto a plate, slide it back into the pan and cook the other side for 3–4 minutes.
- Cut into wedges. It keeps for 3 days in the fridge and is at its best at room temperature.
Nutrition
per servingCal
283
Protein
18g
Carbs
7.97g
Fat
20g
Of 4g of sugar per serving, 0g is added sugar.
Of 20g of fat per serving, 6.1g is saturated.
