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Cooked and Eaten: a recipe frittata zucchini, potatoes and feta

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Published on May 05, 2020

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As always, Tessa Gelisio suggests for his recipes Cooked and Eaten preparations, and are quick and easy and this time, there is the frittata with zucchini, potatoes and feta cheese to prepare. And is the recipe to make an omelette baked in the oven, a frittata, maybe we can even cook it in a pan but so will be lighter. It is one of those dishes that can be enjoyed both cold and hot, we can prepare it in advance; it can be one of the recipes Cooked and Eaten, excellent as second dish, as an appetizer if cut up into small cubes. There already seems to feel the smell, so here's the recipe for frittata with zucchini and potatoes and add crumbled feta.

Ingredients for the omelette in the oven, Cooked and Eaten: 5 eggs,250 g zucchini, 150 g potatoes, 100 g of feta cheese, 1 clove of garlic, mix with herbs and olive oil

Preparation: wash the zucchini, cut in slices all the same, cut the potatoes into cubes. In two pan cook in olive oil with garlic, then bake them separate the potatoes and the zucchini, we get both and cook. Once you have cooked the zucchini, add the mix of herbs such as thyme, basil and rosemary.

In a bowl, blasting down the eggs and combine the crumbled feta, add the vegetables, cooked and warmed. Mix everything well and pour in the baking sheet lined with parchment paper. Cook in the oven at 200 degrees for 20 – 25 minutes. Obvious that we can also cook it in a pan this omelette but the oven will be lighter with a better cooking for this recipe is Cooked and Eaten. don't miss the other new recipes of Tessa Gelisio.

The article Cooked and Eaten: a recipe frittata zucchini, potatoes and feta comes from the Latest News Flash.

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