Today we use our eggs to prepare a light and fluffy oven zucchini and cherry tomato frittata without cheese and cooked without oil.
I don’t add cheese to the eggs because I don’t like the combination of the two foods.
The zucchini and cherry tomato frittata is a light and fluffy frittata prepared with raw zucchini chopped, grated or julienned, and cherry tomatoes, I also added a handful of frozen mixed soffritto.
It is a soft and moist frittata.
To avoid frying, I prepare the oven frittata.
Egg classification by weight
• XL very large: 73 g and more; • L large: from 63 g to 73 g; • M medium: from 53 g to 63 g: • S small: less than 53 g.
Consider one egg per person, sometimes I use two because they are small size.
It will be useful to know that washing the eggs removes their protective coating making the shell porous and more easily attacked by bacteria.
So, if the shell is dirty, you can clean it dry [e.g., with a paper towel] before storage, and only at the time of use, you can clean it with a damp paper towel.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 zucchini
- 12 cherry tomatoes
- as needed mixed carrots, onions, celery
- 4 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
Tools
- Food processor
- Grater
- Mandoline
- 1 Bowl
- 1 Baking pan 9.45 inches
- 1 Parchment paper sheet
Preparation
Wash two zucchini thoroughly without removing the skin.
Chop, grate, or julienne them according to the desired consistency.
By adding chopped, grated, or julienned zucchini, you will obtain a soft and moist zucchini and cherry tomato frittata.Wash the tomatoes thoroughly.
Cut and remove the stem part if deemed necessary.
Vertically cut each berry in half.Break the eggs into a bowl.
Add a pinch of salt for each egg and grind the pepper.
Add the chopped parsley.
Beat everything with a fork.Add the previously chopped, grated, or julienned zucchini and incorporate them into the eggs.
Add a handful of mixed soffritto [carrots, onions, and celery] diced or frozen mixed soffritto.Line a baking pan with a sheet of parchment paper [I used a 9.45 inches pastiera baking pan].
Pour the egg and zucchini mixture into the pan.Press the cherry tomatoes into the mixture.
Briefly preheat the oven.
Bake at 356°F for 30 minutes in a fan oven until evenly golden.Plate up.
Your light and fluffy oven zucchini and cherry tomato frittata is ready.
Enjoy your meal!
Check out my review on the electric grater Moulinex Fresh Express DJ755G.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you will find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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