Directions:
- Heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes. Add zucchini cut into thin slices. Add peeled and cut-up tomato, seasoning, and herbs. Cover, and cook until vegetable is tender. Take from stove and cool.
- Beat eggs lightly, season, and mix with cooled vegetables. Pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan. If the middle puffs up, prick it with a long sharp knife
- When it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices like a pie, and serve at once.”.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.8 Kcal (539 kJ) | ||
| Calories from fat | 91.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.2g | 16% | |
|---|---|---|---|
| Cholesterol | 184.14mg | 61% | |
| Sodium | 72.25mg | 3% | |
| Potassium | 175.42mg | 4% | |
| Total Carbs | 2.97g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 7.03g | 14% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.95 Kcal (544 kJ) | ||
| Calories from fat | 92.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.29g | 16% | |
|---|---|---|---|
| Cholesterol | 185.78mg | 61% | |
| Sodium | 72.9mg | 3% | |
| Potassium | 176.98mg | 4% | |
| Total Carbs | 3g | 1% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 7.09g | 14% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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