Frittata with leek — Meal
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Macros (per serving)

Fat

59%

(22 g)

Protein

25%

(22 g)

Carbs

16%

(14 g)

11 g Net,

3 g Fiber

344 Calories (per serving)

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Egg dishes

Bread substitutes

Frittata with leek

By Meal.com

Due to the enormous variety of frittata you can always eat them. Use this to make the leftovers in your fridge and you are also healthy. Double profit!

Ingredients

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Leek

1 piece

Coconut oil

1 Tbsp

Zucchini

1 piece

Egg

6 pieces

Almond milk

150 ml

Fresh basil

1 hand

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

25 min

1

Cut the leek into rings and grate the zucchini. Tear the basil leaves into pieces.

2

Melt the coconut oil in a frying pan and fry the leeks.

3

Add zucchini and cook for a few more minutes.

4

Beat the eggs with the almond milk in a bowl, season with salt and pepper and add the basil.

5

Pour the egg mixture into the frying pan and let it set on a low burner with the lid on the pan.

6

Turn the frittata over when the top is no longer liquid (use the lid to turn the frittata if necessary).

7

Remove from the pan, allow to cool, and then cut into points.

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Details

Allergens

Nuts, Chicken egg

Diet

Paleo, Keto, Vegetarian

Course

Breakfast, Lunch, Side dish

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