Baked zucchini and basil frittata with tomatoes and wholemeal bread

Ingredients

For 1 serving

• Eggs2
• Zucchini200 g
• Grana Padano15 g
• Basilto taste
• Tomatoes150 g
• Whole wheat bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C and line a small baking tin, about 15 cm, with wetted and wrung-out baking paper.
2. Wash the courgettes, trim the ends and slice them into thin rounds, about 3 mm.
3. Heat half the oil in a frying pan over medium heat and sauté the courgettes with a pinch of salt for 5 minutes, until softened and lightly golden.
4. In a bowl beat the eggs with the grated Grana Padano, the torn basil, salt and black pepper; stir in the courgettes and pour everything into the tin.
5. Bake for 18 minutes, until the frittata is puffed, golden on top and set in the middle: a toothpick inserted should come out dry.
6. Meanwhile wash the tomatoes, cut them into wedges and dress them with the remaining oil and a pinch of salt.
7. Let the frittata cool for a couple of minutes so it comes out of the tin in one piece, then serve it with the tomatoes and the wholemeal bread.