Herb zucchini frittata with panko-parmesan crust

Ingredients for 3 servings:

• 3 small zucchini
• 50 g diced ham
• 1 small onion(s)
• 1 tomato(s)
• 5 eggs
• 100 ml milk
• 1 tsp, heaped flour
• ½ tsp salt
• Pepper to taste
• ½ tsp Ras el Hanout
• 1 tbsp, heaped herbs, fresh (savory, basil, thyme, lemon balm)
• 4 tbsp Parmesan
• 4 tbsp panko
• 1 tbsp stock for deglazing
• some butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a light summer meal

The zucchini can be peeled, but it doesn’t have to be. Then cut it into very thin slices. Finely dice the onions and fry them in a little oil, but don’t let them brown. Add the zucchini slices, the tomato, and the diced ham, and deglaze with stock if desired. Simmer gently. The vegetables shouldn’t get too soft. Meanwhile, whisk the eggs with the flour and milk and add the seasoning. When the vegetables are soft enough, transfer them to a baking dish and pour the egg mixture over them. Place in the oven preheated to 160°C (320°F) to set. Now grate the Parmesan cheese. You’ll need 4 tablespoons. Mix this with the panko breadcrumbs and drizzle over the frittata when it starts to set slightly. Sprinkle a few knobs of butter on top. I left the frittata in the oven for a total of 30 minutes. Finally, I set the grill function. The panko breadcrumbs make the frittata nice and crispy.