Cheesy Zucchini & Tomato Frittata Recipe
This cheese frittata is filled with zucchinis and tomatoes. It is great for light lunches on hot summery days or for quick dinners.
2 tbsp. sunflower oil
1 lb. zucchinis, thinly sliced
1 red onion, coarsely chopped
4 large eggs, beaten
8 cherry tomatoes, halved
1 tbsp. fresh sweet basil, finely chopped
1 tsp. salt
1 tsp. coarsely ground black pepper
5 oz. Austrian smoked cheese, grated
Heat sunflower oil in a frying pan. Add zucchinis, red onion, salt and black pepper. Cook for 10 minutes until vegetables are soft. Allow to cool and add tomatoes. Mix well.
Beat eggs. Add basil and Austrian smoked cheese. Mix well. Pour over vegetable mixture. Cook on medium for 6 minutes until set. Grill for 3 minutes until cheese goes golden brown. Serve hot with a light salad and soft rolls. Great for a quick summery meal, lunchtime or dinnertime.