Courgettefrittata

Name: Courgettefrittata
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Spanish
Ingredients: 100 g salami meats; 2 el traditional olive oil; 2 Red onion; 1 zucchini; 2 el dried Italian herbs container 20 g; 100 g Dutch goat's cheese; 6 medium sized egg; 75 g arugula

Frittata with salami, gourgette, onion and Dutch goat's cheese.

Ingredients

Kitchen Stuff

1 low oven dish

Directions

Preheat the oven to 200 ° C.
Cut the salami into thin strips. Heat the olive oil in a frying pan and gently fry the salami.
Spoon the salami on kitchen paper and let the strips drain. Cut the onion into thin rings and the zucchini into thin slices.
Fry the onion rings and zucchini in the shortening while stirring in 3-4 minutes.
Cut the herbs finely and grate the goat's cheese. Beat the eggs with the herbs, half of the cheese and season with (freshly ground) salt and pepper.
Divide the zucchini mixture in a low oven dish and pour the egg mixture over it.
Sprinkle with the salami and the rest of the cheese. Place the dish just below the center in the oven and let the frittata turn golden brown in 25-30 minutes.
Serve the frittata in points with a generous amount of rocket on it.