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Frittata with tomato and zucchini

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Ingredients for 2 servings:

  • 3 tomatoes
  • 1 zucchini
  • 6 eggs
  • 2 tbsp cream
  • 2 tbsp oil
  • Salt and pepper, white
  • Grease, for brushing
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Slice the tomatoes. Cut the zucchini into 8 slices and dice the rest. Whisk the eggs and cream together and season. Add 1 tbsp of oil to a nonstick pan and fry half of the vegetables on all sides. Pour half of the egg mixture over the vegetables and let it set over low heat. Brush a lid with oil, turn the frittata out onto it, and let it slide back into the pan. Let it set for 2 minutes. Keep warm in the oven while you make the second one. If that’s too much (baking twice) for you, use a larger pan and simply divide it. Serve with a green leaf salad.

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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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