Vegetable Frittata with Fresh Tomato Sauce and Rocket Salad

Zucchini first cut into slices, then into fine sticks. Chop the onion and garlic. In a frying pan, heat the oil, fry the zucchini, onion and garlic, season with salt and pepper. Chop the chives, mix the eggs with the milk, season with salt and pepper. Stir in half of the chives.

Pour the egg milk over the zucchini and cook at a low temperature. Turn the frittata on a plate or lid to the other side and put the unbaked side back into the frying pan. Bake for about 5 minutes until done.

For the sauce, sauté onions in a tiny bit of olive oil until translucent, add strained tomatoes and cook. Season with salt, pepper and chopped basil.

For the leaf salad Mix all the ingredients for the leaf salad together.

Sprinkle frittata with remaining chives and freshly grated cheese.

White wine

Our tip: Always use fresh chives whenever possible!

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