Oven Frittata with Chicken, Zucchini and Cherry Tomatoes

A juicy oven frittata with tender chicken, zucchini and cherry tomatoes, enriched with quark and Parmesan. A quick, filling high-protein dish for two.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 4 pc Eggs (size M)
• 200 g Chicken breast fillet
• 150 g Zucchini
• 100 g Cherry tomatoes
• 1 pc Onion
• 1 pc Garlic clove
• 100 g Low-fat quark
• 60 g Parmesan, grated
• 1 tbsp Olive oil
• 1 tsp dried oregano
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Cut the chicken breast fillet into cubes of about 1 cm, and season with salt, pepper and oregano.
3. Finely dice the onion, finely chop the garlic and cut the zucchini into small cubes. Halve the cherry tomatoes.
4. Heat the olive oil in an ovenproof pan, sear the chicken all around for about 4 minutes and then remove it.
5. Sweat the onion and garlic in the pan drippings for 2 minutes until translucent, then add the zucchini and cook for 3 minutes more.
6. Whisk the eggs with the quark, two thirds of the Parmesan, salt and pepper.
7. Spread the chicken, zucchini and tomatoes evenly in the pan, pour the egg mixture over them and sprinkle the remaining Parmesan on top.
8. Place the pan in the oven and bake the frittata for about 12 to 15 minutes until golden brown and set in the middle.
9. Take the frittata out of the oven, let it rest briefly, divide it into two portions and serve.