Zucchini and Herb Frittata - Vegetarian
The Zucchini and Herb Frittata is a perfect fusion of fresh garden vegetables and aromatic herbs, delivering a delightful and healthy breakfast option. With tender slices of zucchini and a blend of parsley and basil, this frittata brings a vibrant burst of flavor to your morning meal.
Ingrédients
- 4 large eggs
- 1/4 cup milk
- 1 medium zucchini, thinly sliced
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup parmesan cheese, grated
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Add the red onion and zucchini to the skillet and sauté until the vegetables are tender, about 5-7 minutes.
- Stir in the parsley and basil, and cook for another 2 minutes.
- Pour the egg mixture over the vegetables in the skillet, making sure the eggs are evenly distributed.
- Sprinkle the parmesan cheese over the top of the frittata.
- Allow the frittata to cook on the stove for 4-5 minutes, then transfer the skillet to the preheated oven.
- Bake for 10-12 minutes, or until the eggs are fully set and the top is golden brown.
- Remove from the oven and let the frittata cool for a few minutes before slicing and serving.
Nutrition (per 100g)
Serving: 100g | Calories: 250kcal | Carbohydrates: 6g | Protéines: 16g | Fat: 18g | Sucre: 2g
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