Zucchini & basil frittata
A Italian breakfast for the galley that fine in moderate seas, about 25 min hands-on.
- Breakfast
- Italian
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
- Zucchini / courgette320 g (≈ 1.5 zucchinis) (80 g (≈ 0.5 zucchini))
- Parmesan (block)40 g (10 g)
- Extra-virgin olive oil32 g (8 g)
- Basil8 g (2 g)
- Salt4 g (1 g)
Method
- Slice the zucchini thinly and fry in the oil 5 minutes.
- Beat eggs with parmesan, torn basil and salt; pour over.
- Cook on a low heat, lid on, 8 minutes until set. Slide out and cut into wedges.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Eggs, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 267
- protein
- 17 g
- fat
- 20 g
- carbs
- 4 g
- sugar
- 2 g
- fibre
- 1 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes