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Summer Zucchini & Feta Frittata | Oven-Baked
(0)
35 min
Quick
Gurkerl Küche
Herrlich saftige Sommer-Frittata mit frischen Zucchini, fruchtigen Kirschtomaten und cremigem Feta direkt aus dem Backrohr. Schnell zubereitet, herrlich leicht und voller mediterranem Geschmack für heiße Sommertage.
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Wash the zucchini, halve lengthways, and cut into thin slices. Slice the spring onions into fine rings and finely chop the garlic. Halve the cherry tomatoes.
Heat 2 tbsp of extra virgin olive oil in an ovenproof pan. Sauté the zucchini slices and spring onions over medium heat for approx. 4–5 minutes until they start to take on a little color. Briefly sauté the chopped garlic and 1 tsp of dried oregano.
Egg Mixture & Baking
In a bowl, whisk together 6 eggs, 50 ml of whipping cream, 1 tsp of fine salt, and a pinch of freshly ground black pepper using a whisk.
Chef's tip
Don't have an ovenproof pan? Simply sauté the vegetables in a regular pan and transfer them along with the egg mixture into a greased casserole dish for the oven.
The frittata also tastes delicious cold and is perfect for a summer picnic or quick meal prep.
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