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Zucchini and Tomato Breakfast Frittata
Zucchini and Tomato Breakfast Frittata

Zucchini and Tomato Breakfast Frittata
A hearty and nutritious vegetarian frittata packed with zucchini and tomatoes.
Zucchini and Tomato Breakfast Frittata
Ingredients:
1
Servings
  • 200
    g
     zucchini
  • 1
    item
     large tomato
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 20 minutes
Zucchini and Tomato Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Slice the zucchini and tomato into thin rounds.
  3. Chop the onion finely.
  4. Heat olive oil in an oven-safe skillet over medium heat.
  5. Add onion and sauté until translucent.
  6. Add zucchini slices and cook until slightly softened.
  7. Whisk eggs in a bowl, season with salt and pepper.
  8. Pour eggs over the zucchini and onion mixture.
  9. Top with tomato slices and crumbled feta cheese.
  10. Cook on the stove for 2-3 minutes until edges set.
  11. Transfer skillet to the oven and bake for 10 minutes until the center is set.
  12. Remove from oven, let cool slightly, and serve with fresh spinach.
Nutrition Per Serving 600 g Per 100g
Energy 433 kcal 72 kcal
Protein 24 g 4.0 g
Fibre 4 g 0.7 g
Salt 1.5 g 0.3 g
Sugar 7 g 1.2 g
Carbohydrates 18 g 3.0 g
Fat 30 g 5.0 g
  • 200
    g
     zucchini
  • 1
    item
     large tomato
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 100
    g
     spinach
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Slice the zucchini and tomato into thin rounds.

Chop the onion finely.

Heat olive oil in an oven-safe skillet over medium heat.

Add onion and sauté until translucent.

Add zucchini slices and cook until slightly softened.

Whisk eggs in a bowl, season with salt and pepper.

Pour eggs over the zucchini and onion mixture.

Top with tomato slices and crumbled feta cheese.

Cook on the stove for 2-3 minutes until edges set.

Transfer skillet to the oven and bake for 10 minutes until the center is set.

Remove from oven, let cool slightly, and serve with fresh spinach.

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