Veggie Frittata with Zucchini & Feta
12 minLow FODMAPOvulationHigh proteinGluten-freeVegetarianLow carbMuscle preservationEveryoneOvenHormone balanceGut health
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
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 for blood pressure; feta is often easier than cow's milk after 40.
Nutrition (per serving)
377
kcal
25.8g
protein
27.2g
fat
6g
carbs