Do not beat the eggs foamy
Too much blown air allows the frittata to rise strongly in the oven and then fall dry. Loose mixing is enough.
Italian Recipe
Summer frittata with zucchini and tomatoes
The egg mass for the summer frittata is only stirred loosely. Fried vegetables, milk and feta keep it juicy; basil is added for fresh aroma only after baking.
Total time
37 min
Calories
360 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
A juicy frittata without a dry edge
Vegetables must fry briefly in front of the eggs so that excess water evaporates. As soon as the eggs are in the pan, low heat is sufficient until the edge attracts. The oven cooks the middle evenly. Take out the frittata when the center is just flat and still slightly shines.
Quick Dinners
Breakfast
Vegetarian Dinners
Lunch
Recipe
Summer frittata with zucchini and tomatoes
Zucchini, cherry tomatoes, feta and herbs make this frittata a fast summer meal. It is started in the pan and cooked gently in the oven.
Ingredients
4 servings
Method
-
1
Mix egg mass
Preheat the oven to 180 °C top/bottom heat. Mix eggs, milk, salt, pepper and thyme with a fork until egg yolks and egg white are connected.
-
2
Cut vegetables
Halve the zucchini lengthwise and cut into thin slices. Halve the tomatoes, cut the onion into fine wedges and coarsely crumble the feta.
-
3
Fry vegetables
Heat olive oil in a oven-proof pan of 24 cm in diameter. Fry onion and zucchini for 6 minutes, then add tomatoes and cook for another 2 minutes.
-
4
set frittata in the oven
Reduce heat, pour egg mass and sprinkle over feta. Put on the stove for two minutes, then cook in the oven for 12 to 14 minutes until the middle is straight.
-
5
Rest and serve
Leave frittata in the pan for 5 minutes. Sprinkle the basil, cut into pieces and serve warm or at room temperature.
Kitchen know-how
Tips for Summer frittata with zucchini and tomatoes
Test the oven-resistant pan
Plastic handles are often not oven-proof. Use a metal pan or fill vegetables and eggs before baking into an oiled form.
Variations
How to adapt this recipe
Place 300 g of boiled potato slices in the pan together with the zucchini. This makes the frittata more filling and may take two minutes longer in the oven.
Use 80 g grated parmesan or leave the cheese away. Without feta, you can easily increase the amount of salt.
Nutrition per serving
360kcal
10.0 gCarbohydrates
24.0 gProtein
25.0 gFat
Values are estimates per serving 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 middle is only slightly shaken when you move the pan. It still cooks during the five-minute rest period.
Yes, it also tastes at room temperature and is suitable for picnic or lunch box. Cool it down completely after at least two hours.
Zucchini and tomatoes were probably not cooked long enough. Roast the vegetables until visible liquid is evaporated before the eggs come in.
Airtightly packed, the frittata keeps in the refrigerator for two days. Heat it only briefly at low heat so that the eggs do not dry.
Keep cooking