Zucchini Frittata
Ingredients
- 6 eggs
- 3 medium zucchini, grated or thinly sliced
- 50g Parmigiano Reggiano, grated
- 3 tbsp milk
- 3 tbsp extra-virgin olive oil
- Salt, to taste
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Instructions
- 1
Heat 2 tablespoons of the oil in a 24 cm non-stick pan over medium heat. Add the zucchini with a pinch of salt and cook for 6 to 8 minutes, until soft and dry. Let them cool for a few minutes.
- 2
Beat the eggs with the milk, the Parmigiano and a pinch of salt. Stir in the zucchini.
- 3
Add the remaining oil to the pan, pour in the egg mixture and cook on low heat, covered, for 8 to 10 minutes, until the edges are set and the top is almost firm.
- 4
Slide the frittata onto a plate, flip it back into the pan and cook for 2 more minutes.
- 5
Serve warm or at room temperature, cut into wedges.
Notes
Good hot, cold, or packed for lunch. Eggs, zucchini, milk and Parmigiano are all rated low on our low-nickel food list.
Tips & Tricks
- Cook the zucchini until their water has evaporated, or the frittata will be soggy.
- Low heat and a lid cook the middle without burning the bottom.