Ingredients for 1 serving
100 g carrots
200 g zucchini
50 g onion
2 g fresh clove of garlic
2 eggs (M)
½ sprig of rosemary
10 ml of OIL
20 ml of cream
10 g parmesan, grated
Salt pepper
Workload: low
Preparation time: about 30 minutes
Portion size: 1 serving
How to do it:

  1. Preheat the oven to 180 ° C convection or 200 ° C top /
    bottom heat.
  2. Peel the carrots, clean the zucchini and peel the onion. Grate
    the carrots, zucchini and the onion. Pluck the rosemary needles
    and chop finely.
  3. Heat ½ tbsp oil in a small non-stick pan. Sweat the
    vegetables and rosemary in it for 2 minutes. Press the garlic, add
    and fry for about 1 – 2 minutes. Season with salt and pepper.
  4. Whisk the eggs with the cream and the grated Parmesan,
    salt and distribute evenly over the vegetables.
  5. Bake in the preheated oven on the middle rack for about 15
    minutes until the egg mixture has set.
  6. Put the finished frittata on a plate and sprinkle with a little
    grated Parmesan before eating.
    Nutritional information for 1 serving
    310 kcal 21.0 g 15.6 g 11.9 g