Zucchini and carrot frittata with olives

4 servings

60 minutes

Zucchini and carrot frittata with olives is a delicate and aromatic dish of Italian cuisine that combines the freshness of vegetables, the spiciness of olives, and the rich flavor of parmesan. Historically, frittata was a favorite dish among Italian peasants as it allowed for the use of simple ingredients and leftovers. This version particularly delights with its lightness and vibrant taste: the sweetness of carrots harmonizes with the softness of zucchini, while cheese adds a pleasant creamy note to the dish. Frittata is perfect for breakfast, a light dinner, or even a festive table. It is delicious both hot and cold, making it a versatile snack. Baked in the oven with fragrant oil and spices, it has a tender texture and rich flavor that will enhance any meal.

Energy value per serving

• Calories: 304.6
• Proteins: 11.3g
• Fats: 17.8g
• Carbohydrates: 24.4g

Ingredients

• Zucchini: 2 pc
• Carrot: 3 pc
• Wheat flour: 4 tbsp
• Chicken egg: 2 pc
• Grated Parmesan cheese: 50 g
• Pitted olives: to taste
• Salt: to taste
• Ground black pepper: to taste
• Butter: 50 g

Cooking steps

1. Grate zucchini and carrot on a coarse grater.

   Required ingredients:

   • Zucchini: 2 pieces
   • Carrot: 3 pieces

2. Mix the vegetable mass with flour and cheese. Stir well. Carefully add the beaten eggs. Mix again, adding salt and pepper to taste.

   Required ingredients:

   • Wheat flour: 4 tablespoons
   • Grated Parmesan cheese: 50 g
   • Chicken egg: 2 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Place in a buttered form. Level it out. Grease the casserole on top with vegetable oil or sour cream.

   Required ingredients:

   • Butter: 50 g

4. Bake for 30-40 minutes.