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Frittata with zucchini, mushrooms & sun-dried tomatoes
Frittata with zucchini, mushrooms & sun-dried tomatoes
335kcal Per person
23g Protein
15g Carbs
21g Fat
8g Fiber
Ingredients
- ½ onion
- 1 zucchini
- 4 ounces mushrooms (112 g)
- 2 sun-dried tomatoes
- ½ tablespoon olive oil (8 ml)
- 2 handfuls spinach (50 g)
- 2 eggs
- ½ teaspoon paprika (ground spice) (1 g)
- 1 teaspoon oregano, dried (2 g)
Preparing this recipe
- Finely chop the onion and dice the zucchini. Cut the mushrooms into pieces and the sun-dried tomatoes into strips.
- Heat the oil in a pan and sauté the onion for a minute. Add the zucchini and mushrooms and cook for 3-5 minutes until tender but firm. Add the sun-dried tomato strips and spinach to the pan.
- Meanwhile, beat the eggs with paprika, oregano and some pepper and salt.
- Add the beaten eggs to the pan and reduce the heat. Cover the pan and let it cook over low heat until the top is set in about 6 minutes.
- Serve the vegetable frittata on a plate.
Tip van FitChef
Garnish the frittata with some fresh oregano or other fresh Italian herbs.
