Low carb recipe: zucchini tomato frittata

The Italian version of an omelette.

Frittata, Omelet or Tortilla – You’ve probably had one of these delicious dishes. Basically, all three are fried with beaten eggs. The difference is in the details. A French omelet is folded in half. Frittatas and tortillas are served open. If ingredients other than eggs are used, such as bacon or vegetables, these are added directly to the egg count in the Italian (and Spanish) version. The omelet is filled before folding.

Despite all the small differences, they have one big thing in common: hot or cold, for breakfast or dinner, all the delicious dishes are filling, quick and easy to prepare and taste great.
Our Zucchini Tomato Frittata is perfect for late summer. Try it right away.

Here’s how it’s done:

You only need a few ingredients.

• 8 eggs
• 200 ml of cream or milk
• 1 tsp salt
• 0.5 tsp pepper
• 1 pin sweet paprika powder
• 100 g of pecorino cheese, chopped
• 20 ml of cooking oil
• 1 clove of garlic, chopped
• 150 grams of carrots, sliced
• 100 grams of date tomatoes, cut in half
• addition
• Arugula
• Pecorino

Preparation is not difficult;

1. Preheat the oven to 180 degrees Celsius.
2. In a bowl, whisk together the eggs, cream, spices and pecorino.
3. Heat the cooking oil in a hot oven. Add fragrant garlic in it. Add the egg mixture. Spread zucchini and tomatoes on top. Cook for 5 minutes on low to medium heat until the egg mixture begins to set.
4. Bake for 10 minutes until the frittata is completely cooked.
5. Sprinkle with arugula and pecorono, if desired.
6. Sweet!

Curious about other European egg dishes? These tortilla de patatas fill you up and are the perfect hangover meal and the best omelette you’ll ever eat.

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