Zucchini Frittata
Zucchini frittata is a simple and quick vegetarian main course, ideal to serve hot or cold. Discover the ingredients and recipe!
Instructions
- 1
To make the zucchini frittata, first trim the zucchini and slice it into rounds about 3 mm thick. Heat a drizzle of oil in a non-stick pan with a diameter of 22 cm (preferably with sloping edges), then add the zucchini. Season with salt and cook over high heat for about 10 minutes, stirring as little as possible.
- 2
Meanwhile, whisk the eggs in a bowl together with the grated Parmigiano Reggiano DOP, salt, and pepper. Mix well. When the zucchini has browned nicely, reduce the heat and arrange them with a spatula to evenly cover the bottom. Pour the egg mixture over the top.
- 3
Cover with a lid and cook over low heat for 10 minutes. After this time, the top will be quite firm but not compact, so gently slide the frittata onto a plate.
- 4
Flip the frittata into the pan and cook on the other side for 2-3 minutes, without a lid. Serve your zucchini frittata hot, warm, or at room temperature!
Ago's Notes
- Adjust the salt according to the salt content of the canned goods.
May your zucchini frittata be a tribute to simplicity and freshness, where each ingredient finds its place in a harmonious balance. Enjoy your meal and savor every bite.
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