Summer Zucchini Frittata Recipe

A tasty and healthy dish for the summer season. Zucchini frittata is a tender, juicy vegetable omelette. The dish is perfect for breakfast or as an option for a light dinner. The taste of the frittata can be varied by adding bell pepper or tomato to the filling. It also tastes great with basil. Can be served either warm or cold.
cook time: 1h 30 min
Ava Prescott
Summer Zucchini Frittata Recipe

Nutrition Facts (per serving)

119
Calories
9g
Fat
5g
Carbs
5g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Milk 40 ml
Eggs 3 pc
Hard cheese 75 g
Zucchini (peeled) 450 g
Bulb onions (small onions (80-90 g) 2 pc
Vegetable oil 3 tbsp
Dry spices to taste
Greenery (any at will) to taste

Recipe instructions

Step 1

Step 1
Ingredients.

Step 2

Step 2
Cut the onion into small cubes and fry in vegetable oil for about 5 minutes.

Step 3

Step 3
Cut the zucchini into thin slices. The zucchini is young, I only peeled the skin.

Step 4

Step 4
Add the zucchini to the onion and fry until the zucchini is soft. The slices should be translucent.

Step 5

Step 5
Beat eggs with salt and milk until smooth.

Step 6

Step 6
Grate the cheese on a fine grater, finely chop the greens.

Step 7

Step 7
Combine eggs with cheese, herbs, spices and mix well.

Step 8

Step 8
Place the fried zucchini into the resulting egg mixture. You donʼt have to wait for them to cool down. Mix everything and pour into a greased form.

Step 9

Step 9
Bake the zucchini frittata at 180 degrees. 30-35 minutes. Let cool slightly in the pan and transfer to a serving dish.

Step 10

Step 10
Bon appetit!

Additional rubrics

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