Low-carb courgette frittata

Low-carb courgette frittata with egg, feta and chives: a quick, savoury recipe with few carbs and plenty of protein for every day.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 310 kcal per serving
• Protein: 20 g
• Fat: 24 g
• Carbs: 5 g

Ingredients

• 4 organic eggs
• 1 courgette
• 50 g feta
• 1 tsp olive oil
• 1 pinch of salt
• 1 pinch of pepper
• 1 handful of chives

Method

You’ll need: frying pan · chopping board · knife · mixing bowl · grater

1. Wash the courgette, grate it coarsely and squeeze out the liquid well. That way the frittata won't turn watery later.
2. Crack the eggs into a bowl and season with salt and pepper. Slice the chives into thin rings.
3. Mix the squeezed courgette with the eggs. Fold in the crumbled feta and the chives.
4. Heat the olive oil in a frying pan and pour in the mixture. Let the frittata set slowly over a medium heat.
5. Turn the heat down as soon as the underside takes on colour and finish cooking the frittata. If needed, cover the pan briefly so the top sets too.
6. To serve, cut the courgette frittata into pieces and enjoy warm. A little fresh chives on top goes well.

Good to know

I especially like a meal like this on busy days. Little effort, warm, filling and still light. It tastes best straight from the pan.

Swaps

Feta → goat's cheese (similar protein content, often a little stronger in flavour); Chives → parsley (adds vitamin K as well); Olive oil → ghee (stable at high heat, no seed oils); Feta → cottage cheese (a little milder, with plenty of protein; the texture gets softer)

Allergens

Contains egg, and milk from the feta; usually well suited to children if you use little salt, and during pregnancy it's best eaten only when fully cooked.