Zucchini Mushroom Frittata >> Low-Carb and Packed with Protein
Breakfast, lunch or dinner? A frittata tastes delicious any time of day and is also high in protein. You can whip up this version with mushrooms, zucchini and feta in less than half an hour.
Zucchini Mushroom Frittata
Persons
4
Ingredients
- 6 eggs
- 50 ml milk
- 1 Tbsp vegetable oil
- 1 onion
- 100 g mushrooms
- 1 zucchini
- 60 g feta
- Salt & pepper (to taste)
Instructions
- Preheat the oven to 200°C (400°F).
- Heat the oil in a pan. Dice the onion and sauté until translucent.
- Dice the zucchini and slice the mushrooms. Add the vegetables to the pan and let them cook until tender.
- In the meantime, blend the eggs, milk, salt and pepper in a measuring cup.
- Pour the egg and milk mixture over the vegetables, stir a couple of times and let the eggs set.
- After 3 or 4 minutes, sprinkle feta on top.
- Then cook the frittata in the oven for 7 minutes.
Nutrition Facts
Zucchini Mushroom Frittata
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 200 | |
| % Daily Value* | ||
| Total Fat 14 | 21.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 4 | 1.3% | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 15 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
adidas Runtastic Blog
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