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Zucchini and Tomato Frittata with Radish Salad
Zucchini and Tomato Frittata with Radish Salad

Zucchini and Tomato Frittata with Radish Salad
A light yet protein-rich frittata paired with a refreshing radish salad.
Zucchini and Tomato Frittata with Radish Salad

Provides a balanced meal with protein, healthy fats, and seasonal vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     zucchini
  • 6
    item
     tomatoes
  • 4
    item
     eggs
  • 2
    tbsp
     olive oil
  • 100
    g
     feta cheese
  • 1
    item
     radish
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 30 minutes
Zucchini and Tomato Frittata with Radish Salad
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchini and tomatoes thinly.
  3. In a skillet, heat olive oil over medium heat.
  4. Add zucchini and tomatoes, cook until softened.
  5. Beat eggs in a bowl, season with salt and pepper.
  6. Pour eggs over the vegetables in the skillet.
  7. Sprinkle feta cheese on top.
  8. Transfer skillet to the oven and bake for 15 minutes.
  9. Slice radish thinly and toss with mixed greens and lemon juice.
  10. Serve frittata with radish salad on the side.
Nutrition Per Serving 600 g Per 100g
Energy 550 kcal 92 kcal
Protein 30 g 5.0 g
Fibre 5 g 0.8 g
Salt 1.5 g 0.3 g
Sugar 10 g 1.7 g
Carbohydrates 25 g 4.2 g
Fat 40 g 6.7 g
  • 2
    item
     zucchini
  • 6
    item
     tomatoes
  • 4
    item
     eggs
  • 2
    tbsp
     olive oil
  • 100
    g
     feta cheese
  • 1
    item
     radish
  • 1
    tbsp
     lemon juice
  • 100
    g
     mixed greens
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchini and tomatoes thinly.

In a skillet, heat olive oil over medium heat.

Add zucchini and tomatoes, cook until softened.

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 15 minutes.

Slice radish thinly and toss with mixed greens and lemon juice.

Serve frittata with radish salad on the side.

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