Frittata with eggplant and zucchini

Preheat the oven to 200 ° C. Line the cake pan with a large piece of parchment paper and let it stick out clutterily above the edge.

Cut the aubergine into cubes of 1 cm. Heat two thirds of the olive oil in a frying pan and fry the eggplant cubes while stirring 4-6 minutes around brown and cooked.

Meanwhile, season the courgette with a cheese slicer into long thin slices. Spread the slices of zucchini thinly with olive oil. Drain the hüttenkäse carefully. In a bowl, beat the eggs with hüttenkäse, grated cheese and some salt and freshly ground black pepper.

Halve the olives and finely chop the herbs. Scoop the fried cubes of aubergine with olives, parsley and oregano through them. Transfer this mixture to the tartlet and lay the slices of zucchini loosely and lightly folded.

Bake the frittata in the oven in 30-35 minutes until golden brown and done. Leave it out of the oven for a while and then cut into points. Delicious with a tomato salad.