Frittata
Italy
Ingredients
- 6 Eggs
- 100ml fresh cream
- 1 small zucchini, grated
- 1 small onion, finely chopped
- 80g grated Parmesan
- 1 tbsp olive oil
- Salt & pepper
- Fresh basil for serving
Method
Sauté the onion in olive oil over medium heat until soft. Add the grated zucchini and cook briefly, just until the water releases. Whisk the eggs with the cream, Parmesan, salt and pepper.
Pour the egg mixture over the vegetables and cook on low for a couple of minutes until the bottom sets. Transfer to a preheated 180°C oven and bake for 8–10 minutes until the top is golden and firm.
Let the frittata rest for a couple of minutes, then slide onto a plate, top with fresh basil, and serve sliced into wedges. Excellent warm or at room temperature.
