Oven Frittata with Zucchini, Tomatoes and White Beans

A light oven-baked frittata with summery zucchini, sweet tomatoes and creamy white beans. With Parmesan and fresh basil, it becomes an uncomplicated vegetarian main course.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 2 Stück zucchini
• 2 Stück tomatoes
• 1 Stück red onion
• 1 Stück garlic clove
• 1 Dose cannellini beans, drained (can)
• 4 Stück eggs
• 60 ml milk
• 30 g Parmesan, grated
• 2 EL olive oil
• 0.5 Bund thyme
• 0.5 Bund basil
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Peel the onion and slice it into thin rings. Wash the zucchini, halve it lengthwise and slice it thinly. Cut the tomatoes into wedges. Finely chop the garlic.
3. Heat two tablespoons of olive oil in an ovenproof pan. Sweat the onion and garlic in it for about 3 minutes until translucent. Add the zucchini and fry for another 4 minutes until it takes on a little color.
4. Drain the beans, rinse them under cold water and add them to the pan together with the tomatoes. Pluck the thyme leaves, add them and stir everything briefly. Season with salt and pepper.
5. Whisk the eggs with the milk, the grated Parmesan, salt and pepper. Pour the mixture evenly over the vegetables in the pan.
6. Place the pan in the oven and bake the frittata for about 20 minutes until golden brown and fully set.
7. Remove the frittata from the oven, let it rest for about 3 minutes and serve sprinkled with torn basil leaves.