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Eggplant – zucchini – frittata with cheese

updated

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Ingredients for 4 servings:

  • 200 g eggplant(s)
  • 150 g zucchini
  • 1 tsp butter
  • 200 g cheese
  • 4 eggs
  • 200 ml milk
  • 200 ml cream
  • some salt
  • some pepper
  • some paprika powder
  • some nutmeg
  • some breadcrumbs, for the shape

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

made quickly

Wash, trim, and dice the eggplant and zucchini. Heat butter in a pan and sauté the diced vegetables for about 5 minutes. Remove the pan from the heat and let it cool slightly. In the meantime, preheat the oven to 200°C, grease a tart or gratin dish, and dust with breadcrumbs. For the topping, mix the cheese with the milk, cream, and beaten eggs. Season with salt, pepper, and spices. Arrange the vegetable pieces in the dish, pour the topping over them, and bake in the oven for 30-40 minutes. Remove the frittata and wait a few minutes before slicing. Delicious warm or cold. Serve with a leaf salad. Tip: Try it with other vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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