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Zucchini frittata with fresh thyme

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Ingredients for 2 servings:

  • 3 small zucchini
  • 1 clove(s) garlic, crushed
  • 1 tbsp thyme, freshly chopped
  • 1 tbsp olive oil
  • some salt and pepper from the mill
  • 5 eggs
  • 2 tbsp cream
  • 3 tbsp milk
  • 40 g Parmesan, shaved

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the zucchini, cut into thirds, and cut into very fine strips. Combine the zucchini strips, garlic, and thyme and fry in hot oil in a non-stick pan for about 4 minutes, seasoning with salt and pepper. Whisk the eggs with the cream and milk, seasoning with salt and pepper. Then pour over the vegetable mixture. Cover and let set over low heat for about 8-10 minutes. Then turn over using a large plate, sprinkle with Parmesan cheese, and finish baking, covered, for another 3-5 minutes.

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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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