Zucchini-Ciabatta Frittata

Ingredients

• 120 g Ciabatta
• 35 g Butter
• 1 Zucchini
• 1 handful mixed herbs (oregano, thyme, rosemary and basil)
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• Salt
• Pepper (freshly ground)
• 7 eggs
• 60 ml milk
• 3 tbsp freshly grated Parmesan
• 1 pinch chili powder
• oregano (for garnish)
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 180°C (350°F).

2. 2.

   Cut the bread into cubes and roast them in a pot or oven‑proof pan with butter until golden brown. Remove and set aside. Wash, peel, and dice the zucchini. Wash the herbs, shake off excess water, pluck leaves from stems and finely chop. Peel and finely dice the shallot and garlic. Sauté both in hot olive oil until translucent. Add the herbs and zucchini cubes, cook briefly, season with salt and pepper, then add the roasted bread cubes.

3. 3.

   Beat the eggs with milk, cheese, salt, pepper and chili; pour over the bread‑zucchini mixture, let set slightly, then bake in the preheated oven for 15–20 minutes until golden brown. Sprinkle with fresh herbs before serving.