Frittata with Zucchini, Eggplant and Tomato

by Editorial Staff

Frittata, or Italian omelet, with zucchini, tomatoes and eggplants is an amazingly tasty and healthy dish.

Cook: 20 mins

Ingredients

  • Zucchini – 1 pc.
  • Eggplant – 1 pc.
  • Tomatoes – 1 pc.
  • Chicken eggs – 4 pcs.
  • Butter – 10-20 g
  • Hard cheese – 50-100 g
  • Salt to taste
  • Black pepper – to taste
  • Garlic (optional) – to taste
  • Milk (optional)

Directions

  1. We prepare the ingredients.
  2. Cut the eggplants into round pieces and soak them in salted water so that bitterness comes out of them. Then we cut them into small cubes.
  3. We also cut the zucchini into cubes.
  4. Then we also chop the tomatoes.
  5. Fry vegetables in a pan with butter until all the liquid comes out of them. Do not forget to add a little salt to the vegetables. The salt will help the juice release quickly. You can add some garlic if desired.
  6. At this time, make scrambled eggs out of eggs, salt and pepper to taste. You can also add a little milk here to make the omelet more luxurious.
  7. Pour the finished vegetables with egg chatter. Cover the skillet with a lid and reduce the gas so that the omelet does not burn underneath. Cook for 10 minutes.
  8. During this time, grate the cheese. When the frittata is almost cooked, sprinkle with grated cheese and cook for a few more minutes. The cheese should melt.
  9. Frittata with zucchini, eggplant and tomatoes is ready – very tasty, tender, satisfying and nutritious! I often cook this dish when I want to have a quick, tasty and healthy snack.

I wish everyone bon appetite and good mood!

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