Low-carb Frittata

Ingredients

• 1 Zucchini
• 1 eggplant
• 3 tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 tsp chopped rosemary
• 6 Eggs
• 5 tbsp heavy cream
• 5 tbsp olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Wash, peel and clean the zucchini, eggplant, and tomatoes. Slice the zucchini into rounds. Dice the eggplant, salt it lightly, let it sit for about 10 minutes to draw out water, then rinse and pat dry. Quarter the tomatoes, remove seeds, and dice them.

2. 2.

   Peel and finely chop the shallot and garlic. Sauté in 2 tbsp hot oil, add zucchini, eggplant, and rosemary, cooking for about 1–2 minutes until golden brown. The liquid should evaporate. Remove from heat and let cool slightly.

3. 3.

   Whisk eggs with cream, fold in the vegetables and tomatoes, and season with salt and pepper.

4. 4.

   Heat 2 tbsp oil in a hot pan and pour in the egg‑vegetable mixture. Cook for about 2–3 minutes over moderate heat until golden brown. Place a large plate or similar on top of the pan and flip the frittata onto it. Add remaining oil to the pan, slide the frittata back into the pan, and cook another 2–3 minutes on the other side until browned.

5. 5.

   Slide the finished low‑carb frittata from the pan onto a serving platter or board, cut into pieces, and serve.