Zucchini Pomegranate Frittata

A delicious mushroom dish for any occasion!

Frittatas can be cooked with vegetables, herbs, mushrooms, meat or fish, only the eggs as a base always remain the same.

That’s why you should always go for seasonal ingredients, today we have a vegetarian version with potatoes and zucchini.

First peel the potatoes and cut them into very thin slices, this is best done with a kitchen slicer or a sharp kitchen knife.

Heat a little bit of olive oil in an oven-proof frying pan (i.e. without wooden or plastic handles), in the meantime chop the onion not too small and then let the onion cubes color slightly at three-quarters temperature. Then add the potato slices and reduce the temperature. Season once heartily with salt, add 1 tbsp. chopped rosemary and 3 tbsp. pine nuts, stir, and cook covered for 15 minutes until the potatoes are soft. Check that nothing burns and turn the potatoes regularly to the other side.

While the potatoes are cooking, rinse both zucchini and cut into slices about 0.5 cm thick. Beat six eggs in a large baking bowl, season with salt and pepper, and turn on the oven grill to the highest temperature. Once the potatoes are cooked, add the zucchini to the frying pan. Stir everything and continue to cook repeatedly for five minutes, always turning carefully to the other side.

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