Frittata with Zucchini and Pasta

7 SERVINGS

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INGREDIENTS

400 g whole grain wheat pasta in dry state (or other pasta)
1 large zucchini (about 400 g)
2 larger yellow onions (2× 80 g)
20 g fresh flat-leaf parsley
16 eggs size M
1 teaspoon chili flakes
1 teaspoon sweet paprika powder
2 large tomatoes (2× 150 g)
Salt
Pepper

YOU WILL ALSO NEED

Baking paper

INGREDIENTS FOR THE TIP

Basil pesto

INSTRUCTIONS

1
First, cook the pasta: Put a sufficient amount of water in a pot, add salt, and bring to a boil. Then add the pasta to the pot and cook according to the instructions on the package (about 8–10 minutes).
2
Preheat the oven to 180 °C, prepare a baking dish (40 cm × 40 cm), and line it with baking paper.
3
Meanwhile, coarsely grate the zucchini, dice the onion, and finely chop the parsley leaves. In a large bowl, crack the eggs, whisk them, and then add the zucchini, onion, and parsley leaves. Season the mixture with chili flakes, sweet paprika, salt, and pepper.
4
Drain the cooked pasta, rinse it under cold water, remove excess water, and add it to the bowl with the eggs and vegetables. Mix everything and pour it into the prepared baking dish. Then slice the tomatoes into thicker slices, place them on top of the frittata, and bake for 25–30 minutes at 170–180 °C.

Tip

Serve with basil pesto.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.