Don't beat eggs until frothy
Too much air in the oven causes the frittata to rise strongly and then collapse dry. A loose stirring is all that is needed.
Italian Recipe
Summer frittata with zucchini and tomatoes
The egg mixture for the summer frittata is only loosely mixed. Fried vegetables, milk and feta keep it juicy; basil is added only after baking for fresh flavour.
Total time
37 min
Calories
360 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
A juicy frittata without a dry edge
Fry the vegetables briefly before the eggs so that any excess water evaporates. Once the eggs are in the pan, low heat is enough until the edge tightens, and the oven will cook the middle evenly. Take out the frittata when the centre is just set and still slightly shiny.
Quick Dinners
Breakfast
Vegetarian Dinners
Lunch
Recipe
Summer frittata with zucchini and tomatoes
Courgette, cherry tomatoes, feta and herbs make this frittata a quick summer meal. It is started in the pan and gently finished in the oven.
Ingredients
4 servings
Method
-
1
Stir in the egg mixture
Preheat the oven to 180 ° C. Mix eggs, milk, salt, pepper and thyme with a fork until the egg yolks and egg whites are combined.
-
2
Cutting vegetables
Halve zucchini lengthwise and cut into thin slices. Halve tomatoes, cut onion into fine slices and crumble feta.
-
3
Sauté vegetables
Heat the olive oil in an oven-proof pan 24 cm in diameter. Brown the onion and zucchini for 6 minutes, then add the tomatoes and cook for a further 2 minutes.
-
4
set frittata in the oven
Reduce the heat, add the egg mixture and sprinkle with feta. Leave to soak on the heat for two minutes, then cook in the oven for 12 to 14 minutes until the centre is just thickened.
-
5
Rest and serve
Leave the frittata to rest in the pan for 5 minutes. Pull the basil over, cut into pieces and serve warm or at room temperature.
Kitchen know-how
Tips for Summer frittata with zucchini and tomatoes
Check oven-proof pan
Plastic handles are often not oven-proof. Use a metal pan or fill vegetables and eggs into an oiled pan before baking.
Variations
How to adapt this recipe
Put 300 g of cooked potato slices in the pan with the zucchini. This will make the frittata more filling and may take two minutes longer in the oven.
Use 80g grated Parmesan cheese or leave the cheese out. Without feta, you can slightly increase the salt content.
Nutrition per serving
360kcal
10.0 gCarbohydrates
24.0 gProtein
25.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Summer frittata with zucchini and tomatoes
The edges are firm and the centre wobbles slightly only when you move the pan, and it still cooks during the five-minute rest period.
Yes, it tastes great at room temperature and is suitable for picnics or lunch boxes. Cool it completely after at least two hours.
Courgettes and tomatoes probably haven't been cooked long enough, so fry the vegetables until the liquid evaporates before adding the eggs.
Airtight packaging keeps the frittata in the fridge for two days. Heat it only briefly over low heat to prevent the eggs from drying out.
Keep cooking