We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Zucchini and Cucumber Breakfast Frittata
Zucchini and Cucumber Breakfast Frittata

Zucchini and Cucumber Breakfast Frittata
A light and nutritious frittata featuring zucchini and cucumber, perfect for a healthy start to the day.
Zucchini and Cucumber Breakfast Frittata
Ingredients:
1
Servings
  • 3
    item
     egg
  • 200
    g
     round zucchini
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 20 minutes
Zucchini and Cucumber Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchini and cucumber thinly.
  3. Chop the onion and mince the garlic.
  4. Heat olive oil in an oven-safe skillet over medium heat.
  5. Add onion and garlic, sauté until translucent.
  6. Add zucchini and cucumber slices, cook for 3-4 minutes.
  7. Beat eggs in a bowl, season with salt and pepper.
  8. Pour eggs over the vegetables in the skillet.
  9. Sprinkle feta cheese on top.
  10. Transfer skillet to the oven and bake for 10 minutes or until set.
  11. Serve warm.
Nutrition Per Serving 500 g Per 100g
Energy 403 kcal 81 kcal
Protein 24 g 4.8 g
Fibre 3 g 0.6 g
Salt 1.5 g 0.3 g
Sugar 7 g 1.4 g
Carbohydrates 15 g 3.0 g
Fat 28 g 5.6 g
  • 3
    item
     egg
  • 200
    g
     round zucchini
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchini and cucumber thinly.

Chop the onion and mince the garlic.

Heat olive oil in an oven-safe skillet over medium heat.

Add onion and garlic, sauté until translucent.

Add zucchini and cucumber slices, cook for 3-4 minutes.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the skillet.

Sprinkle feta cheese on top.

Transfer skillet to the oven and bake for 10 minutes or until set.

Serve warm.

Contact About
Privacy Policy Terms of Service Sitemap