Veggie Frittata with Zucchini & Feta

Name: Veggie Frittata with Zucchini & Feta
Cook time: 12 min
Total time: 12 min
Ingredients: 6 eggs; 1 zucchini, grated; 60 g feta, crumbled; 1 tbsp olive oil; Fresh dill; Sea salt, pepper; Handful arugula to serve

12 minLow FODMAPGluten-freeOvenGut healthMuscle preservationHormone balanceOvulationVegetarianHigh proteinLow carb

Servings:

Ingredients

—Eggs — 6
—Courgette — 1
—Feta cheese — 60 gcheck it's suitable for vegetarians
—Olive oil — 1 tbsp
—Fresh dill
—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.

Sources

Choline metabolism provides novel insights into nonalcoholic fatty liver disease — Current Opinion in Gastroenterology, PubMed. PMID: 22134222

Nutrition (per serving)

377

kcal

25.8g

protein

27.2g

fat

carbs

fiber

Always check product labels for allergens.