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Mediterranean Summer Frittata | With Zucchini & Feta
(0)
30 min
Quick
Knuspr-Küche
Ein leichtes, farbenfrohes Sommergericht aus der Pfanne und dem Ofen: Saftige Zucchini, fruchtige Kirschtomaten und aromatischer Feta vereinen sich in einer herrlich fluffigen Frittata. Schnell zubereitet und perfekt für warme Feierabende!
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Wash the zucchini, quarter lengthways and cut into approx. 0.5 cm thick slices. Halve the cherry tomatoes and finely dice the red onion.
In a bowl, whisk the eggs well with 50 ml whole milk, dried oregano and a pinch of salt and freshly ground pepper.
Cooking & baking
Heat 2 tbsp olive oil in an ovenproof pan (approx. 24–26 cm diameter) over medium heat. Sauté the diced onion and zucchini slices for about 3–4 minutes until they take on a little colour.
Chef's tip
The frittata also tastes excellent cold and is perfect for summer meal prep or as a snack on the go.
If you do not have an ovenproof pan, simply place the sautéed vegetables in a lightly greased baking dish, pour the egg mixture over them and bake in the oven.
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