Zucchini And Tomato Frittata – a delicious recipe with tomatoes, extra-virgin olive oil, thyme, zucchini, black olives, eggs. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 325u00b0F. Arrange tomatoes on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside. Preheat broiler on high.
2
Heat remaining oil in an 8 inch frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomatoes and olives in frying pan. Pour in egg and continue to cook for 5 minutes.
3
Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under broiler for 2-3 minutes, until top is set and golden.
4
Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.
338
kcal
Calories
25
g
Fat
6
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 plum tomatoes quartered, 2 tablespoons extra-virgin olive oil, 1 teaspoon thyme leaves, 3 medium zucchini cut into 1/2 thick slices, and more.
Yes, Zucchini And Tomato Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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