Breakfast · Italian
Zucchini and Parmesan Frittata
The thick Italian omelet, cooked over low heat and finished in the oven, with zucchini.
- per serving
- 448 kcal
- Protein
- 29 g
- Total time
- 33 min
- Makes
- 1 serving
- Low carb
- Vegetarian
Instructions
Preheat the oven to 180 °C (350 °F), conventional. Use an 18 to 20 cm ovenproof nonstick skillet. Cut the 150 g of zucchini into thin half-rounds and slice the 40 g of onion.
Heat the 10 g of oil in the skillet. Cook the onion and zucchini for 8 minutes over medium heat, until tender and the visible liquid has evaporated.
The full recipe is in Mizen Premium
3 more ingredients and 2 more steps are reserved for Premium members. Unlock every recipe, macros, your meal plan and shopping lists.
Unlock with PremiumRecipes written and tested in writing by the Mizen editorial team. Photos are illustrative.
