Zucchini and Pasta Frittata

Name: Zucchini and Pasta Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 7 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 400 g whole wheat elbow pasta, dry (or other pasta); 1 large zucchini (approx. 400 g); 2 larger yellow onions (2× 80 g); 20 g fresh flat-leaf parsley; 16 M-sized eggs; 1 teaspoon chili flakes; 1 teaspoon ground sweet paprika; 2 large tomatoes (2× 150 g); Salt; Pepper; Baking paper; Basil pesto

7 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

400 g whole wheat elbow pasta, dry (or other pasta)
1 large zucchini (approx. 400 g)
2 larger yellow onions (2× 80 g)
20 g fresh flat-leaf parsley
16 M-sized eggs
1 teaspoon chili flakes
1 teaspoon ground sweet paprika
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 into a pot, salt it, and bring to a boil. Then add the pasta to the pot and cook according to the package instructions (approx. 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. Break the eggs into a large bowl, whisk them, then add the zucchini, onion, and parsley. 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 to the bowl with eggs and vegetables. Mix everything and pour 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 Barbora Lundgren.