Spanish Zucchini Tortilla
What a versatile meal we have here. Enjoy for breakfast, lunch or even a snack! It's also handy as a meal prep option, especially when you have to dash off for a meeting or lunch by your desk..
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Breakfast, Lunch, Meal prep option
Cuisine spanish
Servings 2
Calories 377 kcal
Ingredients 1 tbsp olive oil 1 small potato, peeled, chopped 1 small onion, chopped 1/2 small zucchini, thinly sliced 6 eggs
Heat oil in a non-stick pan and sear the potato and onion over medium-high heat, for about 4 minutes.
Next, add the zucchini and sauté for another 4 minutes. In a bowl, whisk eggs and season with salt and pepper.
Transfer the vegetables from the pan into the bowl and mix well.
Using the same pan, add the egg mixture on low heat and make sure everything is evenly distributed.
After about 3 minutes, run a spatula through the outer edges of the tortilla to make sure it does not stick to the pan.
After 8-10 minutes, flip the tortilla (this might take more or less, depending on heat, size and pan), using a plate over the pan.
Slide the uncooked part back into the pan.
After another 5-6 minutes, the tortilla should be cooked, remove from heat and serve.
Key features
Gluten free
Dairy free
Meal prep friendly
High protein
Vegetarian
Download your FREE Fat Loss Recipe book here
Serving: 1 g Calories: 377 kcal Carbohydrates: 22 g Protein: 21 g Fat: 22 g
Keyword eggs, healthyfood, highprotein, lowcarb, mealprep, multiplemeals