Ingredients
- Zucchini — 300 g
- Onion — 75 g
- Mozzarella cheese — 100 g
- Spinach — 200 g
- Еgg — 4 pcs
- Whole-wheat flour — 100 g
- Garlic granulated
- Tomato — 200 g
- Extra virgin olive oil — 15 g
- Herbes de Provence
- Salt
Method
- Preheat the oven to 350°F (180°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the cubed zucchini, minced garlic, salt, and black pepper. Cook for an additional 5-7 minutes, until the zucchini is tender.
- In a large mixing bowl, whisk the eggs until smooth. Add the grated cheese and mix until well combined. Add the all-purpose flour and mix again.
- Add the cooked vegetables to the egg and cheese mixture, stirring until everything is evenly distributed.
- Pour the mixture into a greased 9-inch baking dish. Arrange the tomato slices on top.
- Bake in the preheated oven for 35-40 minutes, until the frittata is firm and golden brown on top.
- Let the frittata cool for a few minutes before slicing and serving. Enjoy as a main dish or a side dish!
Calories & macros
- Energy
- 96.8 kcal in 100 grams
- Protein
- 5.7
- Fat
- 4.3
- Carbohydrate
- 7.5
