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Tomato bacon and zucchini frittata

Ingredients

Adjust Servings:

	4 egg
	1/2 zucchini
	1 tomato
	150 g bacon
	100 ml milk
	5-6 fresh basil leaves
	to taste salt
	to taste black pepper

Nutritional information

47 g

Protein

84 g

Fat

15 g

Carbs

684

Calories

Tomato bacon and zucchini frittata

Name: Tomato bacon and zucchini frittata
Total time: 10 min
Yield: 2
Cuisine: Italian
Ingredients: egg: 4; zucchini: 1/2; tomato: 1; bacon: 150 g; milk: 100 ml; fresh basil leaves: 5-6; salt: to taste; black pepper: to taste

a traditional Italian dish

Features:

Cuisine:

Italian

10 min
Serves 2
Easy

Ingredients

4 egg
1/2 zucchini
1 tomato
150 g bacon
100 ml milk
5-6 fresh basil leaves
to taste salt
to taste black pepper

Directions

A frittata is a versatile and delicious Italian egg-based dish that can be customized with a variety of ingredients, making it perfect for any meal of the day. Whether you’re using up leftover vegetables, cheese, or meats, a frittata offers a quick and easy way to create a wholesome, satisfying dish with minimal effort.

Steps

Done

10 min

preparing

1. Wash and grate the zucchini.
2. Cut the tomato into small pieces.
3. Place a frying pan on the fire and fry the bacon on both sides.
4. Add zucchini and tomatoes to the frying pan and fry over high heat until the moisture evaporates a little.
5. While the vegetables and bacon are fried, prepare an omelet, thoroughly beat the eggs with milk, add salt, pepper, spices to taste, you can add a little baking soda (1/5 teaspoon), then the frittata will come out more fluffy.
6. When the vegetables are almost ready, pour the egg and milk mixture into the frying pan, carefully mix the filling with the egg, cover with a lid and reduce the heat to low.
7. When the egg mixture is ready (no longer liquid), your frittata is ready.
8. Sprinkle the frittata with fresh basil leaves and serve.

Bon appetit!

Chef Hanna

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Tomato bacon and zucchini frittata

a traditional Italian dish

Ingredients

Directions

Steps

preparing

Chef Hanna

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