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Minifrittata with chorizo ​​and zucchini
 
 
12 ServingsPTM55 min

Minifrittata with chorizo ​​and zucchini


Minefrittata of zucchini, chorizo, sage, mountain cheese abondance, eggs and whipped cream served with a salad.

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Directions

  1. Preheat the oven to 200 ° C.
  2. Grate the zucchini on a coarse grater. Put the zucchini in a ball sieve and sprinkle with the salt. Let stand for 15 minutes so that the moisture leaks out.
  3. Meanwhile, put the paper cake molds in the cavity molds.
  4. Beat the eggs in a large bowl. Cut the chorizo ​​into small pieces, finely chop the leaves and add together with the whipped cream.
  5. Push the rest of the liquid out of the zucchini with a spoon. Dab the zucchini dry with kitchen paper and add. Season with pepper.
  6. Cut the cheese into pieces. Fill the cake molds with egg mixture and sprinkle with the cheese.
  7. Bake the frittata in about 50 minutes in the middle of the oven until golden brown. Meanwhile, mix the oil with the lettuce and season with pepper.
  8. Remove the frittata from the oven and carefully remove them from the muffin mold. Serve with the salad. Yummy! .


Nutrition

170Calories
Sodium18% DV435mg
Fat22% DV14g
Protein16% DV8g
Carbs1% DV2g
Fiber4% DV1g

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