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.
1
Grate zucchini and carrot on a coarse grater.
- 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.
- 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.
- Butter: 50 g
4
Bake for 30-40 minutes.
