Zucchini Frittata with Thyme and Feta

Zucchini frittata is a great idea for a tasty and light summer dish, served with a large bowl of seasonal salad. It is also more than an excellent side dish for meat and fish dishes.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, olive

  • 4 pieces Small pumpkins

  • 2 spoons Oil, olive

  • 2 pod Garlic, fresh

  • 4 twig Thyme, fresh

  • 2 piece Egg, fresh

  • 100 ml Sour cream

  • 2 spoons Cheese, Parmesan, grated

  • 1 spoon Juice, lemon

  • 120 g Cheese, feta

  • 2 pinch Spices, pepper, black

  • 1 pinch Salt, table

Steps

  1. Preheat the oven to 190 degrees Celsius. Clean and wash the zucchinis. Cut half of one zucchini into thin slices, toss them in a bowl, season with a pinch of salt, and drizzle with a little olive oil. Mix well and set aside. Cut the remaining zucchinis in half lengthwise and slice them into approximately 6 mm thick half-moons.

  2. Peel and finely chop the garlic. Rinse the thyme sprigs under running water if necessary and pluck the leaves. Pour olive oil into a larger pan and add the half-moon sliced zucchinis. Slowly fry them over moderate heat for 4 minutes, gently stirring several times to prevent burning. Add the garlic and thyme, mix well, wait until the garlic becomes fragrant, then remove the pan from the heat.

  3. Crack the eggs into a bowl and whisk them well with a hand whisk. Add sour cream, crumbled feta cheese, Parmesan, lemon juice, and pepper. Mix well.

  4. Grease a smaller frittata baking dish with olive oil, then add half of the fried zucchinis and spread them evenly over the bottom of the dish. Pour half of the egg and cheese mixture over them. Repeat the process with the remaining fried zucchinis and mixture, and finish with a layer of marinated zucchini slices arranged in circles. Bake the frittata in the preheated oven for 40 to 45 minutes - until the top is nicely golden brown and the center is no longer runny.

Nutrition Information (Per 100g)

  • Calories: 78.48 kcal
  • Fat: 4.57 g
    • Saturated Fat: 1.2 g
  • Carbohydrates: 3.24 g
    • Sugars: 0 g
  • Protein: 4.69 g
  • Fiber: 0.96 g

Advice

Instead of fresh thyme, you can also use dried thyme (about 1 teaspoon). Be very careful when salting the frittata, as both the salty feta cheese and Parmesan are added to the egg mixture.