Photo: Korea Ministry of Food and Drug Safety

Zucchini Frittata

Name: Zucchini Frittata
Cuisine: South Korea
Ingredients: 110 g eggs; 50 g zucchini; 20 g thin scallions; 1 g minced garlic; 0.1 g ground black pepper; 30 g mozzarella cheese; 7 g Parmesan cheese; 20 g canned tomatoes; 2 g thyme; 2 g basil; 2 g rosemary; 2 g minced oregano; 5 g cooking oil

호박 프리타타

Side dish · Grilled

Side dishesCourse

240kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Zucchini Frittata

Not spicyVegetarianGluten-freeContains: egg, dairy

Ingredients Tap an ingredient to check it off

Servings1

eggs달걀
110 g
zucchini돼지호박
50 g
thin scallions실파
20 g
minced garlic마늘다진것
1 g
ground black pepper후춧가루
0.1 g
mozzarella cheese모짜렐라치즈
30 g
Parmesan cheese파마산치즈
7 g
canned tomatoes캔 토마토
20 g
thyme타임
2 g
basil바질
2 g
rosemary로즈마리
2 g
minced oregano오레가노 다진것
2 g
cooking oil식용유
5 g

Nutrition per serving

240kcal

10.5gCarbs

21.7gProtein

14.1gFat

225mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Preheat the oven to 175C.
Over low heat, beat the eggs.
Add cooking oil to an ovenproof frying pan, stir-fry the garlic, then add the zucchini cut into small cubes and stir-fry until soft.
Add the diagonally sliced scallions and stir, then add the tomatoes, rosemary, basil, oregano, and black pepper and stir until the vegetables are well mixed, then add the eggs and stir.
Sprinkle with mozzarella cheese and bake in a 170C oven for 12 minutes, until nothing sticks to a skewer when inserted in the center.
Put the cooked frittata under the broiler for another 3 to 4 minutes until golden brown and sprinkle with Parmesan cheese.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.