Juicy zucchini frittata with eggs, olive oil and parmesan
Ingredients
- 300 g courgettes
- 100 g courgettes flowers
- olive oil
- 4 eggs
- salt, to taste
- pepper, to taste
- Parmesan, to taste
- basil, fresh, to taste
Utensils
- mixing bowl
- knife
- cutting board
- pan
- whisk
Instructions
- Wash the zucchini and the zucchini flowers thoroughly.
- Cut the zucchini into sticks and chop the zucchini flowers finely.
- Put a little olive oil in a pan.
- Sauté the zucchini and the zucchini flowers for about 8-10 minutes.
- Pour out of the pan onto a plate.
- Crack the eggs in a bowl.
- Mix in the salt, pepper, grated parmesan and a few finely chopped basil leaves.
- Add the steamed courgettes to the egg mixture and stir with a spoon.
- Pour the egg mixture with zucchini into a heated pan with a little olive oil.
- Fry under the closed lid over low heat for about 6-8 minutes, do not stir.
- Once the bottom is browned, cover the frittata with a flat lid or plate and Flip.
- Replace the frittata in the pan and fry on the other side.
The frittata can be served for lunch, dinner or as an appetizer. It tastes delicious both warm and cold.
