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1
Dissolve MAGGI Chicken Stock cubes in Hot water and set aside to cool.
2
Grate Zucchinis with a large grater and place in a sieve to drain excess juice.
3
Combine Eggs, Baking Powder, Flour, and Black Pepper and beat well until they become foamy. Add slightly cooled Chicken Stock and fold in the grated zucchinis.
4
Heat oil in a non-stick pan until it is hot. Pour in a spoonful of the mix, reduce heat and fry for about 5 minutes, flip and fry for another 5 minutes until frittatas are cooked and the outside is crispy. Repeat and finish mixture.
5
Place on kitchen paper to absorb excess oil.
6
Serve with a side of hot sauce.
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Dissolve MAGGI Chicken Stock cubes in Hot water and set aside to cool.
2
Grate Zucchinis with a large grater and place in a sieve to drain excess juice.
3
Combine Eggs, Baking Powder, Flour, and Black Pepper and beat well until they become foamy. Add slightly cooled Chicken Stock and fold in the grated zucchinis.
4
Heat oil in a non-stick pan until it is hot. Pour in a spoonful of the mix, reduce heat and fry for about 5 minutes, flip and fry for another 5 minutes until frittatas are cooked and the outside is crispy. Repeat and finish mixture.