Zucchini and Parmesan Frittata With Sriracha

U Serves 2 People
P Prep: 00:10
P Cook: 00:10

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 246

Calories from Fat 90

% Daily Values*

Total Fat 9.99

15.37%

Saturated Fat 3.19

15.95%

Polyunsaturated Fat 1.43

Monounsaturated Fat 3.58

Cholesterol 373.76

124.59%

Sodium 812.58

33.86%

Potassium 767.00

Total Carbohydrate 15.04

5.01%

Dietary Fiber 3.10

12.40%

Sugars 5.50

Protein 25.15

Vitamin A 7.68%

Vitamin C 49.00%

Calcium 11.72%

Iron 18.10%

* Nutritional Values are estimated and may vary

³ Description

This served 2 but it keeps well in the fridge for eating later.

² Ingredients

1 medium Egg
4 g Parmesan Cheese (Grated)
1 large Egg White
1 tsp, ground Oregano
1 tbsp Black Pepper
1 clove Garlic
1 large Zucchini
1 serving (serving = 1 tsp) Lee Kum Kee Sriracha Chili Sauce

q Directions

This served 2 but it keeps well in the fridge for eating later. 1 large courgette, sliced finely 1 small clove garlic finely chopped 1tsp dried oregano Black pepper to taste 4 egg yolks 6 egg whites 4g very finely grated Parmesan Fry the courgettes and garlic in a small frying pan on a medium/hot heat, with a little coconut oil, until cooked through. In a jug, mix the rest of the ingredients and then add in the cooked courgettes and mix thoroughly. Put your grill on high so it heats up. Pour the egg mix back into your frying pan on the same heat and leave for 3-5 mins. Pop under the grill until the frittata puffs up. Check it's cooked by pressing the centre of the frittata. It will feel firm when it's cooked all the way through.

Recipe Provided by @lornarle

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