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Zucchini and Cucumber Breakfast Frittata
Zucchini and Cucumber Breakfast Frittata

Zucchini and Cucumber Breakfast Frittata
A light and nutritious frittata featuring zucchini and cucumber, perfect for a healthy start to the day.
Zucchini and Cucumber Breakfast Frittata

This meal provides a balanced mix of protein and vegetables to fuel the morning and support muscle recovery and energy levels for cycle training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 200
    g
     round zucchini
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 20 minutes
Zucchini and Cucumber Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchini and cucumber thinly.
  3. Chop the onion and mince the garlic.
  4. Heat olive oil in an oven-safe skillet over medium heat.
  5. Add onion and garlic, sauté until translucent.
  6. Add zucchini and cucumber slices, cook for 3-4 minutes.
  7. Beat eggs in a bowl, season with salt and pepper.
  8. Pour eggs over the vegetables in the skillet.
  9. Sprinkle feta cheese on top.
  10. Transfer skillet to the oven and bake for 10 minutes or until set.
  11. Serve warm.
Nutrition Per Serving 500 g Per 100g
Energy 403 kcal 81 kcal
Protein 24 g 4.8 g
Fibre 3 g 0.6 g
Salt 1.5 g 0.3 g
Sugar 7 g 1.4 g
Carbohydrates 15 g 3.0 g
Fat 28 g 5.6 g
  • 3
    item
     egg
  • 200
    g
     round zucchini
  • 100
    g
     cucumber
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 1
    item
     onion
  • 1
    clove
     garlic
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchini and cucumber thinly.

Chop the onion and mince the garlic.

Heat olive oil in an oven-safe skillet over medium heat.

Add onion and garlic, sauté until translucent.

Add zucchini and cucumber slices, cook for 3-4 minutes.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the skillet.

Sprinkle feta cheese on top.

Transfer skillet to the oven and bake for 10 minutes or until set.

Serve warm.

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