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Zucchini-Frittata mit Schafskäse und Grüner Veltliner, Wein aus Österreich

Zucchini frittata with fresh herbs & sheep's cheese

This summery frittata combines fresh zucchini with aromatic herbs and salty sheep's cheese. It's easy to prepare, light and full of flavour. Whether warm for brunch or cold as an appetizer on hot days: This frittata is suitable for every occasion and harmonizes wonderfully with a glass of white wine.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course, Appetizer
Cuisine Italian, Mediterranean, vegetarian
Servings 2 Persons
Calories 370 kcal

Cooking utensils

  • 1 Schneidebrett & Messer
  • 1 Pfanne (ofenfest)
  • 1 Schüssel
  • 1 Schneebesen
  • 1 Reibe

Ingredients
  

Vegetables & Herbs:

  • 1 medium zucchini
  • 2 Spring onion
  • 2 tbsp chopped parsley
  • 1 tbsp chopped dill
  • 1 tbsp chives

Other ingredients:

  • 4 Eggs
  • 100 g Sheep's cheese crumbled
  • 1 tbsp grated Parmesan cheese
  • 1 tbsp olive oil
  • Salt & pepper to taste

Preparation
 

Prepare:

  • Coarsely grate the zucchini, cut the spring onions into fine rings, chop the herbs.

Mix:

  • Beat the eggs in a bowl, whisk with salt, pepper and Parmesan. Fold in the zucchini, onions, herbs and feta cheese.

Bake:

  • Heat the pan with oil, add the mixture and let it set for 5 minutes over medium heat.
  • Then bake in the oven at 180 °C (top/bottom heat) for about 15 minutes.

Recommended side dishes:

  • Fresh leaf salad with lemon vinaigrette
  • Roasted ciabatta
  • Grilled peppers

Nutritional values per portion

Calories: 370kcalCarbohydrates: 8gProtein: 20gFat: 28g
Keyword Frittata, Herbs, Sheep's cheese, Summer, Vegetarian, Zucchini
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