Recipes

Vegetable Frittata

  • Lunch
  • 1hr
  • x6

1

Preheat the oven to 200ºC.

2

Whisk eggs and milk together in a large bowl.

3

Add zucchini, 15 g of sun-dried tomatoes, basil, prosciutto, Parmesan (if using) and spices to the bowl and stir until combined.

4

Line a baking tray with parchment paper and pour the mixture into the tray.

5

Bake it for about 40 minutes.

6

Whisk olive oil and vinegar together in a small bowl.

7

Add arugula and remaining 5 g of sundried tomatoes, toss until combined.

8

Let cool for a few minutes.

Ingredients

  • 10 eggs
  • 60 ml milk
  • 1 zucchini
  • 20 g sun-dried tomatoes
  • 25 g basil
  • 60 g prosciutto
  • 50 g Parmesan
  • 1 teaspoon of olive oil
  • 1 teaspoon of vinegar
  • 20 g arugula

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA