The frittata is a typical preparation of Italy, a type of tortilla that is generally finished in the oven. And I say, generally, because in Bezzia We have skipped this step when cooking the zucchini and eggplant frittata that we propose today so as not to heat up the house more than it already is.
To prepare the frittata, the ingredients are first cooked in the pan and then mixed with the egg. It is a very simple preparation that also accepts combinations of different ingredients. A harvest recipe in which everything has a place: vegetables, fish, cheeses...
We have used in this recipe onion, pepper, eggplant, zucchini, tomato and cheese, but feel free to do without or add some. If you have ingredients in the fridge that are about to spoil Take advantage of emptying the fridge!
Ingredients
- 1 red onion, minced
- 1/2 red bell pepper, chopped
- 1/2 medium zucchini, diced
- 1 eggplant, diced
- 1 tomato, diced
- Salt and pepper to taste
- 5 eggs
- 100 ml of cream for cooking
- 1 slice of havarti cheese
- Parsley
- olive oil for frying
Step by step
- In a nonstick skillet sauté the onion for 5 minutes and then add the pepper to continue frying the mixture for another 3 minutes.
- Now, add the zucchini and the aubergine and cook over medium heat for about 4 more minutes, until the vegetables begin to be tender.
- Then pepper and add the tomato. Cook a couple more minutes.
- While cooking, crack the eggs in a bowl and beat them. Add the cream and mix again.
- Now pour the mixture into the pan Distributing it well so that it covers the vegetables or part of them.
- Then place the slice of cheese in pieces on top, cover the pan and cook over medium heat until set, about 14 minutes.
- Serve the zucchini and eggplant frittata freshly made.
