🍳 Zucchini Feta Frittata with Basil

Name: Zucchini Feta Frittata with Basil
Total time: 25 min
Yield: 4 servings
Ingredients: 300 g Zucchini; 150 g Feta cheese; 4 Stück Eggs; 20 g Flour; 10 g Fresh basil leaves; 15 ml Olive oil; 1 Prise Salt and pepper

380 kcal · 25 min · 4 servings

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Ingredients

300 g Zucchini
150 g Feta cheese
4 Stück Eggs
20 g Flour
10 g Fresh basil leaves
15 ml Olive oil
1 Prise Salt and pepper

Instructions

1. Wash the zucchini and grate it coarsely using a large grater.
2. Place the grated zucchini in a colander, sprinkle with one spoon of salt, and let it sit for 10 minutes (timer=10). Afterwards, squeeze the zucchini firmly with your hands to remove excess moisture.
3. Crumble the feta cheese into a large bowl.
4. Add the squeezed zucchini and roughly chopped basil leaves to the feta.
5. Loosely beat the four eggs in a separate bowl and pour them over the zucchini mixture. Stir in the flour.
6. Preheat the oven to 200 degrees Celsius top/bottom heat.
7. Heat the olive oil in an oven-safe pan (about 20 cm diameter) on medium heat. Pour the egg mixture into the pan and sprinkle some pepper on top.
8. Place the pan in the hot oven for 15 minutes (timer=15), until the frittata is set on top and looks golden brown.
9. Take the frittata out of the oven, let it cool for 2 minutes, and cut it into four equal pieces.

Nutrition per serving

kcal: 380
Protein: 22 g · Fett/Fat: 28 g · Carbs: 8 g