Zucchini Basil & Yoghurt Frittata

4-6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (569.5 g)
  • Calories 527.7
  • Total Fat - 30.4 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 910 mg
  • Sodium - 862.8 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 13.7 g
  • Protein - 40.8 g
  • Calcium - 308.2 mg
  • Iron - 6.1 mg
  • Vitamin C - 33.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Heat the oil in a 6-cup-capacity (1.5-litre) ovenproof frying pan over medium heat, add the leek and garlic and cook for 4–5 minutes or until softened and then set aside to cool slightly.

Step 3

Place the eggwhites, eggs, yoghurt and chive in a large bowl and whisk to combine and then add the zucchini, basil, capers, salt and pepper and stir to combine.

Step 4

Pour into the frying pan and cook in the oven for 30–40 minutes or until cooked through.

Step 5

Top with the parmesan and extra basil to serve.

Tips & Variations


No special items needed.

Related