Tomato and Zucchini Frittata Recipe
Looking for a nutritious and flavorful breakfast to start your day off right? Our Tomato and Zucchini Frittata recipe is the perfect choice! Packed with protein-rich eggs, fresh tomatoes, and nutrient-dense zucchini, this frittata is a wholesome and satisfying option. Infused with the fragrant herbs of oregano, thyme, and a dash of red chili flakes, it offers a delightful medley of flavors that are sure to awaken your taste buds. The addition of homemade paneer (cottage cheese) adds a creamy texture, making every bite even more indulgent. With its bright colors and hearty ingredients, this frittata is a breakfast that’ll fuel you with essential vitamins and energy for the day ahead.
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 2 |
| Milk | 50 ml |
| Dried Oregano | 1 teaspoon |
| Red Chili Flakes | 1 teaspoon |
| Dried Thyme Leaves | 1 teaspoon |
| Tomato | 1, sliced |
| Green Zucchini | 50 grams, sliced |
| Paneer (Homemade Cottage Cheese) | 2 tablespoons |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Instructions
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Prepare the Egg Mixture: Begin by cracking the eggs into a bowl. Add the milk and whisk until the mixture becomes light and fluffy. Set this aside.
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Preheat the Oven: Preheat your oven to 180°C (350°F) and allow it to heat for about 10 minutes, ensuring it’s perfectly ready for baking.
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Prepare the Skillet: Heat a small skillet pan over medium heat. Drizzle a little oil to grease the pan, ensuring the egg mixture doesn’t stick.
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Cook the Vegetables: Pour the beaten egg mixture into the skillet and let it settle. Arrange the sliced tomatoes and zucchini on top of the egg mixture. Sprinkle with dried oregano, thyme, red chili flakes, and salt to taste.
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Add the Paneer: Crumble or slice the homemade paneer and scatter it evenly over the top of the vegetables and eggs. This step adds a lovely creamy texture that complements the vegetables perfectly.
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Bake the Frittata: Transfer the skillet to the preheated oven and bake for 20-25 minutes. The frittata is ready when the eggs are set and cooked through, with a light golden color on top.
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Serve and Enjoy: Once the frittata is done, remove it from the oven and let it cool slightly. Serve your Tomato and Zucchini Frittata warm, perhaps alongside a steaming cup of hot chocolate and a fresh bowl of assorted fruits for a complete and healthy breakfast experience.
This Tomato and Zucchini Frittata is perfect for a nourishing breakfast that combines fresh, wholesome ingredients and deliciously vibrant flavors. Whether you’re looking for a light meal or a hearty start to your day, this recipe is sure to become a favorite. Enjoy the goodness of eggs, vegetables, and homemade paneer, all baked together into a golden, fluffy masterpiece!
