Zucchini Frittata

serves
6time needed
prep cookingredients
9difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
NUTRITION INFORMATION | ||
---|---|---|
Qty per 296g serve |
Qty per 100g |
|
Energy | 1086kJ | 367kJ |
Protein | 8.6g | 2.9g |
Fat,total | 11.3g | 3.8g |
-saturated | 2.49g | 0.84g |
Carbohydrate | 8.5g | 2.9g |
-sugars | 6.4g | 2.2g |
Dietary Fibre | 2.52g | 0.85g |
Sodium | 278mg | 94mg |
Ingredients
- 2 tbsp Olive Oil
- 1 tsp Garlic crushed
- 7 medium Zucchini chopped into thin coins
- 2 Tomatoes chopped
- 1 tsp Oregano
- 1 tsp Basil
- 6 Eggs beaten
- 1/2 tsp Salt
- 1 Brown Onion chopped fine
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Method
- Heat olive oil in a heavy bottomed frypan, cook the onion and garlic until soft and fragrant.
- Add the zucchini and cook for 5 - 8 minutes.
- Add the tomatoes, herbs and sugar and cook until vegetables are just tender.
- Add the beaten eggs and gently move the vegetables around to allow the egg to run through the mixture.
- Cover and cook on low heat until the eggs are set and the edges leave the sides of the pan.
- When the frittata is set and brown on the bottom, stand for 5 minutes, then slide out onto a plate - serve warm cut in wedges.