Spanish Zucchini Tortilla is today’s inspiration for a high protein meal and here are the ingredients you need and how to make it.
Nutrition per serving:
- Gluten Free
- Dairy Free
- Meal Prep and Freezer Friendly
- High Protein
- Vegetarian
Ingredients – Serves 2:
- 1 tbsp. olive oil
- 1 small potato, peeled, chopped
- 1 small onion, chopped
- ½ small zucchini, thinly sliced
- 6 eggs
How to make the Spanish Zucchini Tortilla
- 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.
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