Frittata di Zucchine

Ingredients

• 6eggs
• 400 gzucchini — grated and squeezed
• 80 gPecorino Romano — grated
• 4 tbspextra virgin olive oil
• 2 tbspflat-leaf parsley — chopped
• to tastefine sea salt and black pepper

Method

1. Start by washing and drying 400 g of zucchini. Trim the ends and slice them into thin rounds, about 3 mm thick. This ensures even cooking and a tender texture in the frittata.
2. Crack 6 eggs into a large bowl. Beat them lightly with a fork or whisk until the yolks and whites are just combined. Add a pinch of fine sea salt and black pepper to taste, then grate 80 g of Pecorino Romano cheese into the eggs, stirring to mix well.
3. Chop 2 tbsp of flat-leaf parsley finely and add it to the egg mixture. This will infuse the frittata with a fresh, herbaceous flavor.
4. In a large non-stick skillet, heat 4 tbsp of extra virgin olive oil over medium heat. Add the sliced zucchini to the pan, spreading them out in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the zucchini are tender and slightly golden around the edges.
5. Pour the egg mixture over the zucchini in the skillet. Use a spatula to gently lift the zucchini and allow the eggs to flow underneath, ensuring even distribution. Cook on medium-low heat until the edges start to set and pull away from the pan, about 5 minutes.
6. Once the edges are set, place a lid on the skillet to help the top of the frittata cook through. Continue cooking until the center is just set and the top is slightly puffed, with no visible liquid egg, about 3-5 more minutes.
7. To finish, carefully slide the frittata onto a serving plate. Sprinkle with additional chopped parsley for a fresh finish. Serve immediately, allowing the flavors to shine while the frittata is warm.