Frittata with Zucchini and Cheese
by Editorial Staff
Italian breakfast – frittata with zucchini and cheese.
Cook: 1 hour
Servings: 4
Ingredients
- Zucchini – 800 g
- Cheese (hard or semi-hard) – 100 g
- Medium eggs – 4 pcs.
- Milk (or cream) – 50 ml
- Bulb onions – 1 pc. (100-120 g)
- Carrots – 1 pc.
- Garlic – 3-4 cloves
- Dill (or parsley or basil) greens – to taste
- Ground crackers (optional) – 1 teaspoon.
- Vegetable oil – 3 tbsp
- Salt to taste
Directions
- Chop the onion into small cubes and chop the garlic with a knife. Rub the carrots on a coarse grater.
- We send the onion and garlic to the pan with vegetable oil. Fry over medium heat for 3 minutes. The onion should become soft and transparent. Then add the carrots to the pan and fry for a couple of minutes.
- Next, we send the zucchini to the pan. Stir and cook for about 10 minutes until the zucchini becomes soft and translucent. No salt is needed at this stage. When the zucchini is cooked, let it cool. Rub the cheese on a fine grater. Finely chop the greens.
- Beat eggs and salt with a fork or whisk. Due to the fact that we did not salt the fried vegetables, the egg mixture must be slightly salted so that the Italian omelet with zucchini turns out to be moderately salty. Pour in milk or cream and continue whisking.
- In the end, add cheese and chopped herbs to the eggs. We mix. Italian herbs can be added if desired.
- Grease the baking dish with butter. Put the fried vegetables there and pour the egg mixture.
- You can sprinkle breadcrumbs on top to make the frittata with a golden crust.
- We bake frittata with zucchini in an oven preheated to 180 degrees for about 40 minutes, until golden brown.
- Frittata with zucchini and cheese is ready.
Enjoy your meal!
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