Frittata with tomato salad

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel onion and dice very finely. Wash the herbs and dab dry. Peel basil leaves and chop finely.

2. 2

   Mix tomatoes, onion, olive oil, vinegar and basil and season with salt, pepper and some dried chili flakes. Wash and clean the zucchini and cut into thin slices. Skip the bacon in a pan. Remove the bacon from the pan and fry the zucchini slices in the fat on both sides (add 1 teaspoon of oil if necessary). Remove the zucchini from the pan. Beat the eggs. Add cream and season with salt, pepper and some paprika. Heat 1 tablespoon of oil in a frying pan (approx. 20 cm Ø). First add 2 sage leaves to the pan, then half the eggs. Add half of the zucchini slices and bacon cubes and, stirring gently with a wooden spoon, let the egg fry halfway.

3. 3

   Add cream and season with salt, pepper and some paprika. Heat 1 tablespoon of oil in a frying pan (approx. 20 cm Ø). First add 2 sage leaves to the pan, then half the eggs. Add half of the zucchini slices and bacon cubes and, stirring gently with a wooden spoon, let the egg fry halfway. Bake the frittata in the pan in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. After about 5 minutes, slide the frittata onto an oven-proof plate and prepare a 2nd frittata in the pan. Serve the fritatta with the tomato salsa

Nutrition Facts

KCAL
490 kcal

CARBS
7 g

FATS
41 g

PROTEINS
23 g