Ingredients:

For the Vegetables:

4 zucchini, sliced

Salt

2 onions, chopped

Sunflower oil for cooking

1 carrot, grated

4 bell peppers, sliced

Salt and black pepper to taste

For the Frittata Batter:

3 eggs

300 ml (1.5 cups) milk

30 ml (2 tablespoons) olive oil

5 tablespoons flour

10 grams baking powder

Garlic cloves, minced to taste

Fresh dill, chopped

For the Topping (Optional):

150 grams (1-2 cups) shredded cheese

Mayonnaise

Yogurt

Lemon juice

Chopped green onion

Instructions:

Prepare the Vegetables:

In a large bowl, toss the sliced zucchini with salt.

Let the zucchini sit for 10 minutes, then drain off any released liquid.

Heat sunflower oil in a large skillet over medium heat. Add the chopped onions and cook until softened, about 5 minutes.

Add the grated carrot to the skillet and cook for an additional 5 minutes.

Add the sliced bell peppers to the skillet and season with salt and black pepper to taste.

Cook for an additional 5-7 minutes, or until the peppers are softened.

Add the drained zucchini to the skillet with the other vegetables and stir to combine.

Cook for an additional 15 minutes, or until the zucchini is tender.

Make the Frittata Batter:

In a large bowl, whisk together the eggs, milk, olive oil, flour, and baking powder until well combined.

Stir in the minced garlic and chopped dill.

Assemble and Bake the Frittata:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

Pour the vegetable mixture into a greased baking dish.

Pour the frittata batter over the vegetables in the baking dish.

If using, sprinkle the shredded cheese over the top of the frittata.

Bake:

Bake the frittata for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Serve:

Let the frittata cool slightly before slicing and serving.

If desired, you can serve the frittata with a dollop of topping made with mayonnaise, yogurt, lemon juice, and chopped green onion.

Tips:

You can use any type of zucchini for this recipe, such as green zucchini, yellow zucchini, or a combination of both.

You can also add other vegetables to the frittata, such as chopped mushrooms, broccoli florets, or cherry tomatoes.

If you don’t have fresh dill, you can use 1 teaspoon of dried dill weed.

The frittata can be served warm or at room temperature. It is also a great option for a make-ahead meal. Let the frittata cool completely, then refrigerate for up to 3 days. Reheat slices in a skillet or microwave until warmed through.