Zucchini Frittata with Dill & Feta
This zucchini frittata is full of flavour for a summer lunch
Servings: 4 servings
- 3 zucchinis finely sliced
- 2 tablespoons sour cream
- 2 tablespoons dill chopped
- 5 large eggs
- 2 oz Feta cheese crumbled
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Heat the oil in a medium frying pan on a medium heat and add the slice zucchini.
Cook for about 10-15 minutes until golden, turning the pieces over half way through cooking.
Beat the eggs in a medium bowl and then add the sour cream. Whisk until smooth.
Crumble the Feta cheese and add to the egg mixture, with the dill and seasoning.
Ensure the frying pan is on a medium heat, add the egg and cheese mixture to the zucchini slices in the frying pan and cook for 8-10 minutes until the bottom is firm.
Finish the frittata under the grill on a medium heat until the top is set and golden.
Serve with a side salad.
A serving is based on ¼ of the frittata.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 192kcal | Carbohydrates: 6g | Protein: 10g | Fat: 16g | Fiber: 2g