green frittata

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 500 g Courgette
  • 1 small onion
  • 1 Garlic clove
  • 2 Branches of rosemary
  • 125 g Mozzarella cheese
  • 4 Eggs (size M)
  • 100 ml Milk
  • 3 TABLESPOONS Pesto
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salt
  • 4 TABLESPOONS Olive oil
  • 7-10 Tbsp Basil

Directions

  1. 1

    Wash and clean the zucchini and cut them into slices about 1 cm thick. Peel onion and garlic and chop finely. Wash the rosemary, shake dry, remove the needles from the twigs and chop very finely. Coarsely grate cheese

  2. 2

    Whisk eggs, milk and pesto. Season with rosemary, pepper and salt. Heat the oil in portions in an ovenproof pan (approx. 28 cm Ø). Fry the zucchini in the oil for approx. 4 minutes, turning them over. After about 2 minutes add onion and garlic to the last portion. Spread all the zucchini in the pan. Pour egg milk over the zucchini and sprinkle cheese on top

  3. 3

    Allow to set in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for approx. 20 minutes. Remove the pan from the oven, let it rest for about 5 minutes and cut the frittata into cubes. Arrange on a plate and garnish with basil. Olives taste good with it

  4. 4

    Waiting time approx. 5 minutes

Nutrition Facts

KCAL
330 kcal
CARBS
5 g
FATS
27 g
PROTEINS
17 g

Categories & Tags

Main DishesSummer