Ingredients: 2 Whole Eggs,50 ml Milk,1 teaspoon Dried oregano,1 teaspoon Red Chilli flakes,1 teaspoon Dried Thyme Leaves,1 Tomato – sliced,50 grams Green zucchini – sliced,2 tablespoons Paneer (Homemade Cottage Cheese),Salt – to taste

Time in minutes: 20 Servings: 4 Course: World Breakfast Diet: Eggetarian

Instructions: To begin making the Tomato and Zucchini Frittata, break the eggs in a bowl, add milk and beat it until fluffy.Preheat the oven to 180 degree for 10 minutes and keep the oven ready. Take out a small skillet pan, drizzle some oil, pour in the beaten egg mixture. Place the sliced tomato, zucchini into the pan and sprinkle red chilli flakes, thyme, oregano and salt.Add paneer over the eggs and tomatoes and zucchini and bake it in the oven for at least 20 -25 minutes until your eggs get cooked. Once done remove the Tomato and Zucchini Frittata out of the oven and serve. Serve the Tomato and Zucchini Frittata Recipe along with a cup of hot chocolate and a bowl filled with assorted fruits for a healthy breakfast.