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LOW GI ZUCCHINI FRITTATA

Recipe taken from the website https://www.instagram.com/p/DMj5sjQNjRj/?img_index=2 Normally, frittata is made with potatoes. But in this low GI version, I adapted the recipe without them. It's lighter and personally, I much prefer it! It's less dry and more digestible. I love making this kind of recipe. It's great to accompany with raw vegetables 😍. Enjoy it warm or cold. You can also take it on a picnic or even have it for breakfast ✨. If you have lactose issues 🥛, replace the yogurt with a plant-based version. And for your information, Parmesan cheese no longer contains lactose because it is a very mature cheese.

Low GI Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 20 minutes
Energy: 182 kcal / serving

Instructions

  • 1.   You can add garlic and onions if you want.
  • 2.   Slice the zucchinis thinly with a mandoline and steam them for 5 minutes. Drain them.
  • 3.   Whisk the eggs with yogurt, oat bran, Parmesan, and pesto. Season with salt and pepper. Add the zucchinis and ham pieces. Put the mixture in a 18 cm diameter mold or a loaf pan for a nice height.
  • 4.   Bake for 20 minutes at 190°C. The top should be slightly golden.

Ingredients for servings

  • 2 medium zucchini
  • 5 eggs
  • 25 g of parmesan
  • 100 g of greek sheep yogurt
  • 20 g of oat bran
  • 25 g of pesto
  • 3 slice of ham

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    182 kcal
    9 %
  • Fat
    10,79 g
    15 %
  • of which saturated
    3,39 g
    17 %
  • Carbohydrates
    5,02 g
    2 %
  • of which sugar
    2,36 g
    3 %
  • Protein
    15,01 g
    30 %
  • Fibers
    2,03 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference