Cooking a frittata is a versatile and delightful way to make a nutritious meal. In this recipe, we combine fresh zucchini, sweet peas, aromatic spearmint, and creamy ricotta to create a delicious and satisfying frittata. This dish is perfect for breakfast, brunch, or even a light dinner.
- Make sure to evenly slice the zucchini to ensure they cook uniformly.
- Fresh or frozen peas can be used, but if using frozen, thaw them beforehand.
- Whisk the eggs thoroughly to incorporate air, which makes the frittata fluffy.
- Use a non-stick oven-safe skillet for easy cooking and transferring to the oven.
- Sprinkle some extra mint or a few dollops of ricotta on top before serving for added flavor.
Your frittata with zucchini, peas, mint, and ricotta is now ready to be enjoyed. This simple yet flavorful dish is sure to become a favorite in your household. Serve it warm with a side salad or some crusty bread for a complete meal. Happy cooking!
Nutrition Facts | |
---|---|
Serving Size | 310 grams |
Energy | |
Calories 220kcal | 11% |
Protein | |
Protein 18g | 12% |
Carbohydrates | |
Carbohydrates 12g | 4% |
Fiber 2.89g | 8% |
Sugar 5g | 5% |
Fat | |
Fat 15g | 17% |
Saturated 5g | 17% |
Cholesterol 320mg | - |
Vitamins | |
Vitamin A 230ug | 25% |
Choline 280mg | 51% |
Vitamin B1 0.22mg | 19% |
Vitamin B2 0.57mg | 44% |
Vitamin B3 1.16mg | 7% |
Vitamin B6 0.35mg | 21% |
Vitamin B9 110ug | 28% |
Vitamin B12 0.89ug | 37% |
Vitamin C 30mg | 33% |
Vitamin E 1.01mg | 7% |
Vitamin K 14ug | 12% |
Minerals | |
Calcium, Ca 190mg | 14% |
Copper, Cu 0.13mg | 14% |
Iron, Fe 2.48mg | 23% |
Magnesium, Mg 50mg | 12% |
Phosphorus, P 300mg | 24% |
Potassium, K 620mg | 18% |
Selenium, Se 30ug | 57% |
Sodium, Na 170mg | 12% |
Zinc, Zn 2.21mg | 20% |
Water | |
Water 260g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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