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Zucchini and Cabbage Frittata with Peas
Zucchini and Cabbage Frittata with Peas

Zucchini and Cabbage Frittata with Peas
A light and nutritious vegetarian frittata packed with vegetables.
Zucchini and Cabbage Frittata with Peas
Ingredients:
1
Servings
  • 250
    g
     zucchini
  • 200
    g
     cabbage
  • 100
    g
     peas
  • 4
    item
     egg
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 25 minutes
Zucchini and Cabbage Frittata with Peas
Instructions:
  1. Preheat oven to 180°C.
  2. Slice zucchini and cabbage thinly.
  3. Chop onion finely.
  4. Heat olive oil in a skillet over medium heat.
  5. Sauté onion until translucent.
  6. Add zucchini, cabbage, and peas; cook for 5 minutes.
  7. Beat eggs in a bowl, season with salt and pepper.
  8. Pour eggs over vegetables in the skillet.
  9. Cook on stovetop for 3 minutes until edges set.
  10. Transfer skillet to oven and bake for 10 minutes until firm.
  11. Let cool slightly before slicing and serving.
Nutrition Per Serving 800 g Per 100g
Energy 357 kcal 45 kcal
Protein 24 g 3.0 g
Fibre 8 g 1.0 g
Salt 2 g 0.3 g
Sugar 9 g 1.1 g
Carbohydrates 28 g 3.5 g
Fat 22 g 2.8 g
  • 250
    g
     zucchini
  • 200
    g
     cabbage
  • 100
    g
     peas
  • 4
    item
     egg
  • 1
    item
     onion
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat oven to 180°C.

Slice zucchini and cabbage thinly.

Chop onion finely.

Heat olive oil in a skillet over medium heat.

Sauté onion until translucent.

Add zucchini, cabbage, and peas; cook for 5 minutes.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over vegetables in the skillet.

Cook on stovetop for 3 minutes until edges set.

Transfer skillet to oven and bake for 10 minutes until firm.

Let cool slightly before slicing and serving.

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