Sage-Zucchini Frittata

Name: Sage-Zucchini Frittata
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Courgette; 1 small onion; 1 small clove of garlic; 10 Sage leaves; 2 TABLESPOONS Olive oil; 4 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Sheep's cheese

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Courgette
1 small onion
1 small clove of garlic
10 Sage leaves
2 TABLESPOONS Olive oil
4 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Sheep's cheese

Directions

1
Wash, clean, dry grate and coarsely grate the zucchini. Peel onion and garlic and chop finely. Wash sage leaves, cut 4 into strips. Heat 1 tablespoon of oil in a pan.
2
Sauté the sage leaf strips in it. Add zucchini, onion and garlic and fry briefly. Place on a sieve and drain. Mix eggs and milk, season with salt, pepper and nutmeg. Crumble the feta cheese.
3
Heat 1 tablespoon of oil in a frying pan. Mix zucchini and feta cheese and spread in the pan. Pour egg milk over it. Spread the remaining sage leaves on top. Let it simmer for about 15 minutes at low heat.
4
Arrange on a plate and garnish with deep-fried sage leaves.