Diethood · by Katerina Petrovska★ 5.0 (1)
Zucchini Frittata
NUTRITION · PER SERVING30M COOK
CAL 10%·PRO 26%
CARBS 3G7% OF CAL
0G FIBER1G OTHER2G TOTAL SUGAR
FAT 15G67% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked egg dish loaded with zucchini, tomatoes, feta, and fresh basil. Tender and savory, works for any meal and makes great leftovers.
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Nutrition & ingredients
Ingredients
serves 4- 6 eggs
- ¼ cup milk
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon freshly ground black pepper
- pinch of ground nutmeg
- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 2 small zucchini (cut into 1/4-inch thick slices or half-moons)
- ¼ teaspoon salt
- 2 medium tomatoes (thinly sliced)
- ½ cup chopped fresh basil
- ½ cup crumbled feta cheese
At a glance
PER SERVING · TIME 30M
CAL 10%·PRO 26%
CARBS 3G7% OF CAL
0G FIBER1G OTHER2G TOTAL SUGAR
FAT 15G67% OF CAL
6G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 620mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 620MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.