Zucchini Frittata

Zucchini Frittata
25 min.


for 2 servings
2 small Zucchini
1 Garlic clove
1 tablespoon finely chopped Thyme leaves
1 tablespoon Olive oil
freshly ground Pepper
4 Eggs
4 tablespoons Whipping cream
40 grams grated Parmesan
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Preparation steps

Step 1/3

Rinse the zucchinis, cut into quarters lengthwise and slice thinly. Peel and mince the garlic. Heat the olive oil in a large pan and sauté the zucchini, garlic and chopped thyme for about 5 minutes, until browned. Season with salt and pepper.  

Step 2/3

Whisk the eggs and whipping cream together until smooth. Season with salt and pepper and pour over the zucchini mixture. Reduce heat to low, cover and cook for 8-10 minutes. Carefully flip the frittata onto a plate and slide back into the pan to cook the other side. Sprinkle with Parmesan cheese, cover and cook for another 3-5 minutes, until the bottom is golden brown and the cheese has melted. 

Step 3/3

Cut the frittata into wedges, place on a serving platter and garnish with sliced tomatoes and fresh basil.