This zucchini tomato frittata is a piece of summer on a plate for me. I still remember my childhood well, when my grandma stood in the garden and harvested the plump, sun-ripened tomatoes and the juicy zucchini. She always conjured up the most delicious dishes from them, and this frittata is a tribute to her culinary skills. The ingredients play a crucial role. The zucchini, ideally from your own garden or from the market, brings a light sweetness and a pleasant texture to the frittata. It is important to squeeze the zucchini well after grating so that the frittata does not become too watery. The tomatoes, ideally aromatic vine tomatoes, provide a fruity acidity that harmonizes perfectly with the sweetness of the zucchini. The onion forms the aromatic base, while the eggs and milk provide the binding and a creamy consistency. Nutmeg, salt and pepper round off the taste. The mozzarella, added shortly before the end of the cooking time, melts easily and gives the frittata a creamy, slightly salty note. And the fresh chives, as the crowning glory, bring a fresh, spicy note into play. The preparation with the Thermomix® is very easy. Chopping the onion is done in a flash, and sautéing in the mixing bowl ensures an intense aroma. When sautéing the zucchini and tomatoes, it is important to keep an eye on the temperature so that the vegetables do not burn. The egg milk is wonderfully creamy and evenly stirred in the Thermomix®. Make sure to stir the egg milk into the vegetables only briefly so that the frittata becomes nice and fluffy. I prefer to use a coated pan for baking so that the frittata does not stick. The cooking time may vary depending on the stove, so keep an eye on the frittata and turn it carefully as soon as the underside has set. For a vegetarian option, you can replace the mozzarella with another cheese of your choice, such as feta or goat cheese. If you like it vegan, you can use a plant-based alternative instead of eggs and milk, such as chickpea flour and plant milk. There are no limits to your imagination when it comes to spices. Try it with fresh herbs such as basil, oregano or thyme. A pinch of chili or smoked paprika powder also gives the frittata a special touch. The frittata tastes warm or cold and is versatile. It is ideal as a light lunch, as part of a brunch or as a side dish for grilling. A fresh salad or a piece of bread goes well with it. A dip made from yogurt and herbs is also a delicious addition. The frittata can be prepared and stored well. You can prepare it the day before and store it in the refrigerator. Before serving, you can briefly warm it in the microwave or in the oven. The frittata can also be frozen for a few weeks.

Hearty Zucchini Tomato Frittata

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Description

Ingredients (10 ingredients)

Preparation (9 steps)

Chop onion

Sauté onion

Prepare zucchini and tomatoes

Sauté vegetables

Prepare egg milk

Add egg milk to vegetables

Let the frittata set

Melt mozzarella

Garnish frittata

Finished cooking? Great! 🎉

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