Frittata with cherry tomatoes, zucchini and peas
1 serving
20 minutes
Frittata with cherry tomatoes, zucchini, and peas is a light and airy Italian omelet that has become a favorite dish in European cuisine. Its roots trace back to rural Italy, where frittata served as a way to use leftover ingredients and create a nutritious meal. Tender pieces of sautéed zucchini, fresh green peas, and juicy cherry tomatoes give the dish a bright summer flavor. The egg base with added milk makes the frittata's texture velvety, while aromatic basil adds freshness to the composition. It is easy to prepare: first the vegetables are sautéed, then poured over with a mixture of eggs and whites before being baked until golden brown. This versatile dish can be served for breakfast or as a light dinner while enjoying its rich flavor and tender consistency.
1
Cut the zucchini or courgette. Fry without oil. Then add some frozen peas.
- Zucchini: 0.5 piece
- Frozen green peas: 1 tablespoon
2
Combine eggs and egg whites with milk. Add salt. Mix well and pour over the zucchini in the pan. Cook for about 5 minutes. Then add sliced cherry tomatoes, onion, and sprinkle with basil.
- Chicken egg: 2 pieces
- Egg white: 2 pieces
- Milk: 1 tablespoon
- Basil: to taste
- Cherry tomatoes: 3 pieces
3
After that, immediately place the frittata in the preheated oven. Cook until golden brown.
