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S.Monroe26
Zucchini frittata with naan bread and fresh yoghurt dip
Frittata of egg, zucchini, tomato and white cheese with naan bread and fresh yoghurt dip.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the garlic and onion. Slice the garlic and the onion in half rings.
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Heat the oil in a frying pan and fry half of the garlic with the onion and zhug 3 min.
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Cut the zucchini into slices of 1 cm. Add and cook for another 2 minutes. Divide the vegetables over the spring form or oven dish.
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Halve the cherry tomatoes. Beat the eggs in a bowl with the water and pepper and salt. Crumble the cheese above and stir.
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Spoon the mixture over the vegetables and spread the cherry tomatoes with the cutting edge upwards.
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Fry the frittata in the middle of the oven for about 25 minutes. After 15 minutes, place the plats next to it.
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In the meantime, finely chop the leaves of the parsley.
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Stir in the yogurt with the rest of the garlic and half of the parsley. Season with pepper and salt.
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Sprinkle the frittata with the rest of the parsley and cut into points. Serve with the plats and parsley yogurt.
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Nutrition
630Calories
Sodium35% DV830mg
Fat55% DV36g
Protein64% DV32g
Carbs14% DV42g
Fiber16% DV4g
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