20minutes
475Calories
31gProtein
1serving
A frittata is the omelette for the next day: thicker, firmer, just as good cold. Courgette and Parmesan are filling enough.
Ingredients
Forserving
- 165 gEggs (3 piece)
- 150 gCourgette
- 30 gParmesan, grated
- 10 gOlive oil (1 tbsp)
- Salt, pepper, basil
How to make it
- Coarsely grate the courgette, salt it, leave for five minutes and squeeze it dry.
- Beat the eggs with the Parmesan, pepper and basil, then stir in the courgette.
- Heat the oil in a small pan, pour the mixture in, heat down low, lid on. Ten minutes, until the surface is set.
- Turn it out onto a plate and cut it into pieces. Warm or cold.
One tip
Squeezing the courgette is not optional. Without it the frittata turns watery and falls apart.
Nutrition per serving
| Calories | 475 |
|---|---|
| Protein | 31 g |
| Fat | 35 g |
| Carbs | 10 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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