Courgette frittata

Method

1. 01

   Clean the zucchini from the peel and cut in small cubes. Cut the head of the onion finely.

2. 02

   In the pan, warm up 2 tablespoons of olive oil, lay out onions and roast to transparency over medium heat.

3. 03

   Put out the zucchini. Roast for about 5 minutes.

4. 04

   On the pan to squash and onions add finely chopped dill greens. Sprinkle 1/4 teaspoon of salt, mix and slightly reduce the fire.

5. 05

   Parmesan cheese to rub on a medium grater.

6. 06

   Break 4 eggs in the bowl, add cheese and a quarter teaspoon of salt. Stir it well with a fork or blender.

7. 07

   Infuse the base for the frittata into a pan with squash, onions and greens.

8. 08

   Cover, reduce the fire and cook until hardening for about 5-7 minutes.

9. 09

   Italian omelets can be served with white bread and ketchup.