Frittata di Verdure

Ingredients

Instructions

1. 1

   Preheat the oven grill/broiler to high. Slice the zucchini into thin half-moons, finely slice the onion, mince the garlic, tear or thinly slice the basil, and grate the Parmesan if needed. Crack the eggs into a bowl and beat until fully combined.

2. 2

   Whisk the Parmesan, half of the basil, 3 g of the salt, and the black pepper into the eggs. Mixing the cheese into the eggs helps it melt evenly and seasons the frittata throughout.

3. 3

   Heat an oven-safe nonstick frying pan, about 20 cm wide, over medium heat. Add the olive oil, then the onion and zucchini with the remaining 1 g salt. Cook for 6-8 minutes, stirring occasionally, until the onion softens and the zucchini loses much of its moisture and takes on a little color. Add the garlic for the last 30 seconds only so it does not burn.

4. 4

   Reduce the heat to low and spread the vegetables into an even layer. Pour in the egg mixture and gently shake the pan so the eggs settle around the vegetables. Cook undisturbed for 3-4 minutes, until the edges are set but the center is still slightly loose.

5. 5

   Transfer the pan under the grill/broiler for 2-4 minutes, watching closely, until the top is puffed, lightly golden, and the center is just set. A knife inserted in the middle should come out moist but not runny.

6. 6

   Let the frittata rest for 3 minutes to firm up, then loosen the edges, slide onto a plate, and scatter over the remaining basil. Cut into wedges and serve warm or at room temperature.

Nutrition per serving

Notes

• •For the best texture, cook the zucchini until some of its water evaporates before adding the eggs; otherwise the frittata can turn watery.
• •If you do not have an oven-safe pan, cover the pan with a lid after adding the eggs and cook gently on the hob until set.
• •Serve with a simple green salad or a few sliced tomatoes for an easy low-carb meal.
• •Leftovers keep well in the fridge for up to 2 days and are excellent cold for lunch.

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