Zucchini Basil & Yoghurt Frittata
Recipe: #33584
October 23, 2019
Categories: Breakfast, Eggs, Brunch, Oven Bake, Gluten-Free, Vegetarian, Zucchini, Yogurt, Kosher Dairy, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
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