Frittata with zucchini and tomatoes
4 servings
30 minutes
Frittata with zucchini and tomatoes is a classic Italian dish that combines the tenderness of baked vegetables with the airy texture of an egg mixture. Originating from Italian cuisine, frittata resembles an omelet but is cooked without flipping and baked to a golden crust. The sweet flavor of zucchini and the juiciness of tomatoes are harmoniously complemented by the aroma of thyme and the rich taste of cheddar cheese. It’s an ideal option for a light dinner or breakfast that can be served warm or chilled. Frittata is versatile – it can be easily sliced into portions, making it convenient for picnics and buffets. Serve with crispy bread and herbs to complete the flavor composition.
1
Preheat the oven to 220 degrees.
2
In a large deep skillet, heat olive oil over medium heat. Add finely chopped onion, sliced zucchini, and thyme. Sauté covered until soft, without browning, for about 8-10 minutes. Remove the lid and cook a bit longer until the liquid evaporates. Season with salt and pepper, then remove from heat.
- Extra virgin olive oil: 1 tablespoon
- Onion: 1 head
- Baby zucchini (courgette): 3 pieces
- Chopped fresh thyme: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
In a small bowl, beat the eggs, milk, and grated cheese. Add salt and pepper. Pour the mixture over the zucchini and mix lightly. Top with thinly sliced tomatoes.
- Chicken egg (large): 8 pieces
- Milk: 0.3 glass
- White cheddar cheese: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Tomatoes: 500 g
4
Return the pan to low heat and cook for 15-20 minutes. Then transfer to the oven until done and golden brown for 10-15 minutes. Cut into segments and serve immediately.