Frittata di Zucchine

Ingredients

• 4 large Eggs
• 1 medium Zucchini
• 1/4 cup Parmesan cheese
• 1 tablespoon Olive oil
• 2 tablespoons Fresh basil
• 1 tablespoon Fresh parsley
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. 1

   Grate the zucchini and squeeze out excess moisture with a clean kitchen towel.

2. 2

   Heat olive oil in a non‑stick skillet over medium heat, add the zucchini, and sauté for 4–5 minutes until softened; season with salt and pepper.

3. 3

   In a bowl, whisk the eggs, then stir in the grated Parmesan, chopped basil, and parsley.

4. 4

   Pour the egg mixture over the sautéed zucchini, reduce heat to low, and cook undisturbed for 6–7 minutes until the edges set.

5. 5

   Transfer the skillet to a preheated oven at 180 °C (350 °F) and bake for 4–5 minutes, or until the frittata is fully set and lightly golden on top.

6. 6

   Remove from the oven, let rest 1 minute, slice into two portions, and serve warm.