Veggie Frittata with Zucchini & Feta
12 minLow FODMAPGluten-freeOvenGut healthMuscle preservationHormone balanceOvulationVegetarianHigh proteinLow carb
Servings:
2
·
Ingredients
- —6 Eggs, whole, raw
- —1 Zucchini, raw
- —60 g Feta cheese
- —1 tbsp Olive oil
- —Dill, fresh
- —Sea salt, pepper
- —Handful arugula to serve
Allergens
Contains eggsContains dairy
Method
- 01Crack the eggs into a bowl and add a pinch of salt and pepper. Whisk with a fork until fully combined — yolk and white should be completely blended.
- 02Heat oil in an oven-safe pan over medium heat. Sauté the zucchini for 3 minutes, stirring, until lightly golden. The oven-safe pan matters here because the whole thing goes under the grill next.
- 03Pour the egg mixture evenly over the zucchini and crumble the feta on top. Place under the broiler (top heat of the oven) for 4 minutes until the frittata is set and lightly golden on top.
- 04Remove from the oven and let it rest for a minute. Scatter fresh dill and arugula on top just before serving.
Why this works
Eggs provide complete protein and choline. Zucchini gives potassium, which supports normal blood pressure. Feta is naturally lower in lactose than fresh cow's milk cheeses, which some people find easier to digest.
Nutrition (per serving)
377
kcal
25.8g
protein
27.2g
fat
6g
carbs
1g
fiber