Zucchini and tomato frittata

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Zucchini and tomato frittata
  • 2 roma tomatoes, quartered
  • 2 tablespoon 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


Zucchini and tomato frittata
  • 1
    Preheat oven to 160°C. 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.
  • 3
    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
  • 4
    Slide frittata onto a serving plate and cut into wedges. Serve sprinkled with extra parsley.

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