Tomato and Zucchini Frittata Recipe:
Recipe for a lazy Sunday brunch, a cheesy, Zucchini, Tomatoes, Baby corn and Onion Frittata.
Sunday brunch and eggs have an age old relationship in our household. The foremost reason being that we all love eggs, the other but no less important is that they are quick and easy to make. Hence, they are a perfect ingredient for a lazy Sunday brunch recipe.
I pretty much thought that fried eggs or scramble or basic onion omelettes or egg curries or boiled eggs were the only ways to eat eggs until my real exposure to food and travel happened in life. And when I found that there were a couple of other pretty great ways to eat eggs, I immediately introduced them into our home menu, so the new entrants were baked eggs and thick Italian omelettes called Frittata. There is no prize for guessing that Frittatas with its denser filling and fluffier consistency became everyone’s favourite in no time. I hope I am not banned from entering Italy for dare-saying that Frittatas could be a cross between the fried eggs and an open face omelette loaded with cheese, vegetables, meat or pasta, added to one’s own liking. A classic add on to frittatas that I absolutely love are zucchinis or summer squash, hence zucchini, tomatoes, onion and some baby corns made the perfect filling for my Summer Sunday Frittata.
Ingredients (Serves 3-4):
- 6 large eggs
- 1 large zucchini approx 200 gms, grated or cut into thin strips.
- 1 small onion, cut into thin strips
- 5-6 baby corns, diced finely
- 1 medium Tomato, sliced into thin rounds
- 5-6 cloves of garlic, crushed or chopped
- 1 tbsp olive oil
- 2 tbsp milk
- ¼ the cup grated cheese (Parmesan or even Cheddar)
- Salt and Pepper to dress
- A couple of slices of Jalapeno
- Fresh or dried oregano.
- Preheat the oven to 180oC. Heat olive oil in a thick oven proof deep pan (8-9 inch in diameter) along with the crushed garlic.
- One the garlic is browned add the onions, baby corns and zucchini and cover cook for 5-7 minutes on medium flame. Remove the lid and cook on high flame until the liquid has dried up, season with salt and oregano and turn off the heat.
- Now beat eggs with milk, salt, pepper and half the cheese till absolutely light and fluffy, about 5 minutes with an electric blender. Now, pour this beaten egg over the cooked veggies ensuring that the eggs cover the base of the pan. Let it set for 2 minutes then top up with remaining cheese and finally arrange the tomato slices on the top.
- Then put the pan back on low-med heat and cook till the eggs are cooked along the corners but still flowing in the center. Then finally add a few Jalapeños on the top and pop the skillet in the oven and cook for approx 15 minutes or until a wooden spatula comes out clean through the center. Let it rest for a few minutes then cut into wedges and serve warm.
Dos and Don’ts:
Well just make sure the eggs are cooked through the center properly before removing from the oven.
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