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Picture of Zucchini-Feta Frittata
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1591 kcal 80 %
  • Fat 111 g 171 %
  • Saturated 55 g 277 %
  • Carbs 55 g 18 %
  • Fiber 9 g 36 %
  • Protein 95 g 190 %
  • Cholesterol 1181 mg 394 %
  • Sodium 3116 mg 130 %
  • Calcium 1974 mg 197 %
  • Magnesium 231 mg 55 %
  • Potassium 2682 mg 57 %
  • Iron 10 mg 54 %
  • Zinc 14 mg 125 %
  • Phosphorus 1889 mg 270 %
  • Vitamin A 903 µg 100 %
  • Vitamin C 130 mg 144 %
  • Thiamin (B1) 1 mg 61 %
  • Riboflavin (B2) 3 mg 268 %
  • Niacin (B3) 6 mg 38 %
  • Vitamin B6 3 mg 196 %
  • Folate equivalent (total) 344 µg 86 %
  • Vitamin B12 6 µg 244 %
  • Vitamin D 6 µg 43 %
  • Vitamin E 6 mg 39 %
  • Vitamin K 42 µg 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini-Feta Frittata recipes

Ingredients

  • 3 medium zucchini (1 1/4 pounds)
  • 1/4 teaspoon salt
  • 1 large Yukon Gold or Yellow Finn potato (1/2 pound), peeled and cut into eighths
  • 1 tablespoon olive oil
  • 5 large eggs , lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 pound creamy feta , crumbled (about 1 cup)
  • 1 cup Monterey Jack cheese

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