← Nouns Cooking · Italian

Ingredients

• 6 Eggs
• 400 g Courgette (zucchini), thinly sliced into rounds
• 3 tbsp extra virgin olive oil, divided
• 50 g Parmesan, grated
• 1 handful basil or mint leaves, torn
• Salt
• Black pepper

Method

1. Heat 2 tbsp of the oil in a 24 cm non-stick frying pan over medium heat. Fry the courgettes for 8–10 min, stirring now and then, until soft and golden. Season and let them cool for a moment.
2. Beat the eggs with the Parmesan, herbs, a pinch of salt and pepper, then stir in the courgettes.
3. Add the remaining oil to the pan over medium-low heat and pour in the mixture. Cook for 8–10 min, without stirring, until the edges and base are set but the top is still a little soft.
4. Slide the frittata onto a plate, flip it back into the pan with the cooked side up and cook for 3–4 min more. Serve warm or at room temperature, cut into wedges.

Tips

• If flipping makes you nervous, finish it under a hot grill for 2–3 min instead.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano