Egg salad with creamy sauce
Put eggs in a pot for about 8 minutes in boiling water. Then rinse under cold water and peel. Then cut the eggs into eighths, remove the yolks and put them in a...
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Zucchini tomatoes frittata
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
885
Calories
23 g
Carbohydrates
58 g
Protein
60 g
Fat
Ingredients:
 | Tomatoes (fresh) | 2 (300 g) |
 | Olive oil | 3 Tablespoon |
 | Egg, hen egg (organic, free range) | 6 (360 g) |
 | Onion (fresh) | 1 (100 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Gouda cheese (48% fat, grated) | 35 g |
 | Zucchini (fresh) | 1 (210 g) |
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Preparation:
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:
Bowl
Casserole dish
Coated pan
Cutting board
Kitchen knife
Oven
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