Zucchini frittata with naan bread and fresh yoghurt dip

Name: zucchini frittata with naan bread and fresh yoghurt dip
Cook time: 15 min
Total time: 40 min
Yield: 2
Ingredients: 1 toe garlic; 1 Red onion; 2 el traditional olive oil; tl zhug spice mix; 1 zucchini; 125 g Cherry tomatoes; 3 medium sized egg; 2 el water; 100 g white cheese; 2 mini naïve naturel; 5 g fresh flat parsley bag; 85 g Greek yogurt (0% fat)

Frittata of egg, zucchini, tomato and white cheese with naan bread and fresh yoghurt dip.

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm) or baking dish (24 cm)

Directions

Preheat the oven to 200 ° C.
Clean the garlic and onion. Slice the garlic and the onion in half rings.
Heat the oil in a frying pan and fry half of the garlic with the onion and zhug 3 min.
Cut the zucchini into slices of 1 cm. Add and cook for another 2 minutes. Divide the vegetables over the spring form or oven dish.
Halve the cherry tomatoes. Beat the eggs in a bowl with the water and pepper and salt. Crumble the cheese above and stir.
Spoon the mixture over the vegetables and spread the cherry tomatoes with the cutting edge upwards.
Fry the frittata in the middle of the oven for about 25 minutes. After 15 minutes, place the plats next to it.
In the meantime, finely chop the leaves of the parsley.
Stir in the yogurt with the rest of the garlic and half of the parsley. Season with pepper and salt.
Sprinkle the frittata with the rest of the parsley and cut into points. Serve with the plats and parsley yogurt.