Eggplant – Zucchini – Frittata with Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g auberine (s)
- 150 g zucchini
- 1 teaspoon butter
- 200 g cheese
- 4 egg (s)
- 200 ml milk
- 200 ml cream
- a bit salt
- some pepper
- some paprika powder
- some nutmeg
- some breadcrumbs, for the shape
Print Recipe
Pin Recipe Instructions
- Wash and prepare the aubergine and zucchini and cut into small cubes. Heat butter in a pan and sauté diced vegetables in it for about 5 minutes. Take the pan off the heat and let it cool down a bit.
- In the meantime, preheat the oven to 200 ° C, grease a tart or gratin dish and sprinkle with breadcrumbs.
- For the topping, mix the cheese with the milk, cream and whisked eggs. Season to taste with salt, pepper and the spices. Spread the vegetable pieces in the mold, pour the topping over them and bake in the oven for 30-40 minutes. Remove the frittata and wait a few minutes before cutting. Tastes warm or cold.
- A leaf salad goes well with it.
- Tip:
- Try with other vegetables.
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