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Zucchini tomatoes frittata

Zucchini tomatoes frittata

Preparation time:
25 min
Difficulty level:

Nutritional values:

23 g
58 g
60 g


Tomatoes (fresh)Tomatoes (fresh)2 (300 g)
Olive oilOlive oil 3 Tablespoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)6 (360 g)
Onion (fresh)Onion (fresh)1 (100 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Gouda cheese (48% fat, grated)Gouda cheese (48% fat, grated) 35 g
Zucchini (fresh)Zucchini (fresh)1 (210 g)


Step 1:
Preheat oven to 200°C top/bottom heat.
Step 2:
Beat the eggs in a bowl, add the grated cheese, season with salt and pepper and then whisk well.
Step 3:
Cut zucchini and onion into small pieces. Tomatoes cut into slices.
Step 4:
Heat half of the olive oil in a non-stick frying pan over medium heat. Fry the onion in it until they are translucent. Then add the zucchini and fry for another 3-4 minutes.
Step 5:
Coat a baking dish with the remaining olive oil. Spread the sautéed onion and zucchini in it and then add the egg mixture. Then top with tomato slices and place in the oven for about 16-18 minutes until the eggs are set.

Macronutrient distribution:

The recipe Zucchini tomatoes frittata is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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