Green frittata
- 500 g Zucchini
- 1 small onion
- 1 Garlic clove
- 2 Sprigs of rosemary
- 125 g Mozzarella cheese
- 4 eggs (size M)
- 100 ml Milk
- 3 EL Pesto
- Pepper
- Salt
- 4 EL Olive oil
- basil
45 minutes
light
- 1.
- Wash and clean the zucchini and cut into approx. 1 cm thick slices. Peel onion and garlic and chop finely. Wash the rosemary, shake dry, strip the needles from the branches and chop very finely. Coarsely grate cheese
- 2.
- Whisk eggs, milk and pesto together. Season with rosemary, pepper and salt. Heat the oil in portions in an ovenproof pan (approx. 28 cm Ø). Fry the zucchini vigorously in portions for approx. 4 minutes, turning. Add the onion and garlic to the last portion after about 2 minutes. Spread all the zucchini in the pan. Pour egg milk on top and sprinkle with cheese
- 3.
- ImLet the preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) stand for approx. Take the pan out of the oven, let it rest for about 5 minutes and cut the frittata into cubes. Arrange on a platter and garnish with basil. Olives also taste good
- 4.
- Waiting time approx. 5 minutes
1 person approx .:
- 330 kcal
- 1380 kJ
- 17 g protein
- 27 g fat
- 5 g carbohydrates
Leave A Comment