Frittata with zucchini, eggplant and tomato

Frittata, or Italian omelet, with zucchini, tomatoes and eggplant is an amazingly tasty and healthy dish.

Ingredients

• Zucchini - 1 pc.
• Eggplant - 1 pc.
• Tomatoes - 1 pc.
• Chicken eggs - 4 pcs.
• Butter - 10-20 g
• Hard cheese - 50-100 g
• Salt to taste
• Black pepper - to taste
• Garlic (optional) - to taste
• Milk (optional)

Directions

1. Cut the eggplants into round pieces and soak them in salted water so that bitterness comes out of them. Then we cut them into small cubes.
2. We also cut the zucchini into cubes.
3. Then we also chop the tomatoes.
4. Fry vegetables in a pan with butter until all the liquid comes out of them. Do not forget to add a little salt to the vegetables. The salt will help the juice flow quickly.
5. You can add some garlic if you like.
6. At this time, make scrambled eggs out of the eggs, salt and pepper to taste. You can also add a little milk here to make the omelet more magnificent.
7. Pour the prepared vegetables with egg chatter. Cover the skillet with a lid and turn down the gas so that the omelet does not burn underneath. Cook for 10 minutes.
8. During this time, grate the cheese.
9. When the frittata is almost cooked, sprinkle with grated cheese and cook for a few more minutes. The cheese should melt.
10. Frittata with zucchini, eggplant and tomatoes is ready - very tasty, tender, hearty and nutritious! I often cook this dish when I want to have a quick, tasteful and useful snack.
11. I wish everyone bon appetite and good mood!