Frittata with zucchini
4 servings
40 minutes
Zucchini frittata is a vibrant expression of Italian culinary culture where simplicity meets sophistication. This omelet-like dish features a delicate texture and rich flavor thanks to the harmonious blend of fresh vegetables, aromatic garlic, tangy parmesan, and tender basil. Its roots trace back to Italian villages where frittata was made from accessible ingredients. Frittata is perfect for breakfast or a light dinner and can be served as a standalone dish or with crusty bread. It combines the softness of potatoes, the tenderness of zucchini, and the fluffiness of the egg mixture to create an incredibly pleasant taste. It is delightful both hot and cold, and its aromatic composition makes it a favorite choice for cozy family meals.
1
Finely chop the garlic, slice the onion into half rings, and fry in vegetable oil.
- Garlic: 2 cloves
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
2
Peel and chop the zucchini and potatoes.
- Zucchini: 1 piece
- Potato: 1 piece
3
Add chopped vegetables to the onion and garlic.
- Zucchini: 1 piece
- Potato: 1 piece
4
Preheat the oven to 220 degrees.
5
Sauté the vegetables over medium heat, stirring occasionally, until partially cooked (5–7 minutes).
6
Beat the eggs, adding milk, grated parmesan, and basil.
- Chicken egg: 5 piece
- Milk: 2 tablespoons
- Grated Parmesan cheese: 20 g
- Basil: to taste
7
Arrange the vegetables in the pan and pour the egg mixture over them.
- Zucchini: 1 piece
- Potato: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
- Chicken egg: 5 piece
- Milk: 2 tablespoons
- Grated Parmesan cheese: 20 g
- Basil: to taste
8
Cover the 'omelet' with a lid and cook until the bottom is nicely browned and the top still has a bit of runny eggs.
9
Remove the pan from the heat and transfer it to the oven. Cook for 10-15 minutes.
10
Serve sprinkled with black ground pepper and grated Parmesan.
- Grated Parmesan cheese: 20 g