Frittata Courgettes Tomates
A delightful and healthy frittata made with zucchini and tomatoes, perfect for breakfast, brunch, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 6 large eggs
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup crumbled cheese (such as feta or goat cheese)
- 1 tablespoon fresh herbs (such as basil or parsley), chopped
- Salt and Pepper to taste
- Olive Oil for cooking
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the eggs and season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat and sauté the zucchini for about 5 minutes.
- Add the cherry tomatoes and cook for an additional 2-3 minutes.
- Pour the egg mixture over the vegetables.
- Top with cheese and herbs evenly.
- Cook on the stovetop for 3-4 minutes until edges start to set.
- Bake in the oven for 10-15 minutes until eggs are set and top is golden.
- Cool slightly before slicing into wedges.
Notes
Choose fresh vegetables for the best flavor. Let the frittata cool before slicing for cleaner cuts.