Noodle, zucchini and potato frittatas (recipe)
Noodle, zucchini and potato frittatas (recipe) | |
---|---|
Name | Noodle, zucchini & potato frittatas |
Ingredients | Olive oil flavored cooking spray • Eggs • Milk • Potatoes • Sweet potato • Zucchini • Dried basil leaves |
Cooktime (in hours) | 0.416666667 |
Preptime (in hours) | 0.166666667 |
Totaltime (in hours) | 0.583333334 |
Keto friendliness | Keto friendly |
Calories | 62.9 |
Fat | 3.3 |
Protein | 4.5 |
Carbohydrate | 3.7 |
Fiber | 0.5 |
Net carbohydrates | 3.2 |
Sugar | 0.6 |
Saturated fat | 1.1 |
Cholesterol (mg) | 124.8 |
Sodium | 48.3 |
Yield | 12 frittatas |
Reviewaggregate |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Noodle, zucchini and potato frittatas (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 180 8C Lightly spray twelve 1/2 cup (125ml) muffin pans with the oil to grease.
- Cook the noodles according to packet instructions. Drain well.
- Whisk together the eggs and milk until combined.
- Combine the noodles, potato, zucchini and basil. Divide mixture evenly into the muffin pans. Carefully pour over egg mixture. Bakefor 25 minutes or until set and golden. Set aside to cool slightly before transferring to a wire rack to cool completely.
Food tags
Lunch/Snacks,
Noodle, zucchini and potato frittatas (recipe) details
Time:
Prep Time in Hours and Mins:35M
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Contributors: Prab R. Tumpati, MD