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🍽️ Small Pea and Zucchini Frittatas with Mozzarella

557 kcal · 30 min · 4 servings

Ingredients

• 200 g fresh peas (shelled)
• salt
• 2 zucchinis
• 12 eggs
• pepper
• 0.5 tsp smoked paprika powder
• 1 bunch chives
• 4 tbsp olive oil
• 250 g mozzarella (2 balls of 125 g each)
• 30 g parmesan (1 piece)
• 1 handful basil leaves

Instructions

1. 1. Bring water to a boil and add some salt.
2. 2. Cook the peas in this water for 5 minutes.
3. 3. Remove the peas from the heat.
4. 4. Rinse the peas with cold water.
5. 5. Let the peas drain well.
6. 6. Wash the zucchini.
7. 7. Cut the zucchini in half lengthwise.
8. 8. Slice the zucchini halves.
9. 9. Crack the eggs into a bowl.
10. 10. Whisk the eggs well.
11. 11. Season the egg mixture with salt.
12. 12. Season the egg mixture with pepper.
13. 13. Season the egg mixture with paprika powder.
14. 14. Wash the chives.
15. 15. Shake the chives dry.
16. 16. Chop the chives into small pieces.
17. 17. Heat 4 small pans on the stove.
18. 18. Add 1 tablespoon of oil to each pan.
19. 19. Distribute the peas and zucchini slices evenly across the pans.
20. 20. Sauté the vegetables for 2 minutes over medium heat.
21. 21. Season the vegetables with salt.
22. 22. Season the vegetables with pepper.
23. 23. Distribute the egg mixture over the pans.
24. 24. Let the frittatas set slightly for 5 minutes over low heat.
25. 25. Tear the mozzarella into small pieces.
26. 26. Distribute the mozzarella over the frittatas.
27. 27. Distribute the chives over the frittatas.
28. 28. Place the pans in the preheated oven.
29. 29. Bake the frittatas at 200 °C (convection 180 °C; gas mark 3) for 5 to 6 minutes until done.
30. 30. Grate the Parmesan.

Nutrition per serving

• kcal: 557
• Protein: 37 g · Fett/Fat: 40 g · Carbs: 13 g