Pea Zucchini Frittata with Mozzarella
The pea zucchini frittata with mozzarella from Spoonsparrow is low carb, high in protein and always a hit as a quick skillet dish!
Ingredients
- 200 g fresh peas (deveined)
- Salad
- 2 zucchinis
- 12 eggs
- Pepper
- 0.5 tsp smoked paprika powder
- 1 bunch chives
- 4 tbsp olive oil
- 250 g mozzarella (2 balls of 125 g each)
- 30 g parmesan (1 piece)
- 1 handful basil leaves
Instructions
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1.
Cook peas in boiling salted water for 5 minutes, drain, rinse with cold water and let them dry. Clean zucchini, wash, cut lengthwise into halves and slice.
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2.
Beat eggs in a bowl, whisk, season with salt, pepper and paprika powder. Wash chives, pat dry and chop finely.
-
3.
Heat 4 small pans on the stove. Add 1 tbsp oil to each pan. Distribute peas and zucchini over the pans, sauté for 2 minutes over medium heat, season with salt and pepper. Spread egg mixture over the pans and let it set gently over low heat for 5 minutes. Tear mozzarella and sprinkle over the top with chives. Bake frittatas in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 5–6 minutes until done. Meanwhile grate parmesan. Wash basil and pat dry. Remove frittatas from the oven and serve garnished with parmesan shavings and basil leaves.
