Zucchini and tomato frittata

Ingredients for 2 servings:

• 4 eggs
• 1 onion(s)
• 1 large zucchini
• 50 g cheese of your choice
• 2 large tomatoes
• e.g. salt and pepper
• some nutmeg, freshly grated
• 1 bunch of parsley
• 2 tbsp olive oil

Instructions

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

Preheat the oven to 180 degrees Celsius. Coarsely grate the zucchini and cheese. Peel the onion and slice or dice it. Thinly slice the tomatoes. Heat the olive oil in a heatproof pan and sauté the onions. Before they begin to brown, add the zucchini, stir it into the onions, and sauté for 8-10 minutes. Meanwhile, break the eggs. Add the cheese, nutmeg, salt, and pepper and mix well. Finally, chop the parsley and stir it in. Pour over the zucchini and onion mixture. Arrange the tomato slices on top and let it sit in the pan for about 2 minutes, until the eggs begin to set. Place the pan in the oven and bake for 16-18 minutes. Tip: If you don’t have an heatproof pan, mix the zucchini and onion mixture with the egg mixture and pour it into a tart dish. Garnish with tomato slices and bake in the oven.