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Summery Zucchini-Feta Frittata | Oven-baked
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich leichtes Sommergericht aus dem Backrohr: Saftige Zucchini, fruchtige Paradeiser und würziger Feta vereinen sich mit fluffigen Eiern zu einer aromatischen Frittata. Schnell zubereitet, vegetarisch und perfekt für ein unkompliziertes Mittag- oder Abendessen.
Ingredients
Preparation method
Preparation & sautéing the vegetables
Preheat the oven to 180 °C top/bottom heat. Wash the zucchini, halve lengthwise, and slice thinly. Halve the cherry tomatoes. Clean the spring onions and cut into fine rings. Finely chop the parsley.
Heat the olive oil over medium heat in an ovenproof pan (approx. 24–26 cm diameter). Add the spring onions and zucchini slices and sauté gently for about 4–5 minutes until they lightly brown and soften.
Egg mixture & baking
Meanwhile, thoroughly whisk the eggs in a bowl with a pinch of salt, freshly ground pepper, and half of the chopped parsley.
Chef's tip
Pan tip: If you don't own an ovenproof pan, simply sauté the vegetables in a regular pan and transfer everything along with the egg mixture into a lightly greased baking dish before putting it in the oven.
Perfect for meal prep: The zucchini-feta frittata also tastes excellent cold and is ideal to prepare as a snack for the office or a summery picnic.
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