Crosbie Fowler Cooking

Baked zucchini, bacon and tomato frittata

Name: Baked zucchini, bacon and tomato frittata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Egg
Ingredients: 6 eggs, lightly beaten; 1 green onion, chopped; 2 bacon rashers, sliced; 1 small zucchini, shaved into ribbons using a peeler; 20.00 gm self-raising flour; 41 ⅕ gm milk; Salt and cracked black pepper; 82 ½ ml grated tasty cheese; 8 cherry tomatoes or grape tomatoes, halved; Chopped flat-leaf parsley, to serve

Egg

Main

4 servings

분량

20 minutes

활동 시간

45 minutes

총 시간

요리 시작

재료

6 eggs, lightly beaten

1 green onion, chopped

2 bacon rashers, sliced

1 small zucchini, shaved into ribbons using a peeler

20.00 gm self-raising flour

41 ⅕ gm milk

Salt and cracked black pepper

82 ½ ml grated tasty cheese

8 cherry tomatoes or grape tomatoes, halved

Chopped flat-leaf parsley, to serve

방향

Step 1

Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.

Step 2

Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese.

Step 3

Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

영양 정보

1회 제공량

칼로리

54.15

지방 전체

14.9 g

포화 지방

6.1 g

불포화 지방

트랜스 지방

콜레스테롤

263.9 mg

나트륨

586.5 mg

탄수화물 전체

7.4 g

식이섬유

총 당류

2.5 g

단백질

15.2 g

평점 평균: 4.0