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Zucchini and tomato frittata recipe

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Created by Suzanne Gibbs

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Photography: Brett Stevens

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Breakfast, Entree, Lunch, Snacks

Zucchini and tomato frittata

Ingredients

2 roma tomatoes, quartered
2 tablespoons extra virgin olive oil
1 teaspoon thyme leaves
3 medium zucchini, cut into 1cm-thick slices
8 black olives, pitted, halved
7 eggs, lightly beaten
1 tablespoon finely chopped parsley leaves, plus extra to serve

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Preparation

1. Preheat oven to 160°C or 140°C fan. Arrange tomato on a baking tray and drizzle over 1 tablespoon of oil. Sprinkle with thyme and season to taste. Roast for 15 minutes, until tender. Set aside.

2. Heat remaining oil in a 22cm frying pan on medium. Cook zucchini slices for 5 minutes, until tender. Arrange tomato and olives in frying pan. Pour in egg and continue to cook for 5 minutes. Pull in cooked edges occasionally with a fork, so uncooked egg runs to the sides. When base is golden and top almost set, scatter with parsley. Place under a preheated hot grill for 2-3 minutes, until top is set and golden.

3. Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

If you enjoyed this Zucchini and tomato frittata recipe then browse more Modern Australian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

Modern Australian Restaurants

Displaying 10 of 594 Modern Australian Restaurants.

	Restaurant	Book Online	Suburb
1.	Valentino's		Northbridge
2.	Smithfield Tavern		Smithfield
3.	Benny's Bar & Cafe		Fremantle
4.	Arch Rival		Palmerston
5.	Stirling Hotel		Stirling
6.	Mahogany Inn		Mahogany Creek
7.	Morning Star Estate		Mt Eliza
8.	Anise		City
9.	Artespresso		Kingston
10.	The Boat House by the Lake		Barton

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