Ingredients
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2 medium zucchini
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3 tbsp olive oil, divided
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1 clove garlic
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6 eggs
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2 oz Parmesan cheese
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1 cup fresh basil
Steps
1
Trim the zucchini and cut into quarters lengthwise. Scrape out the seeds with a spoon and cut into ½-inch cubes.
2
Heat 2 tbsp of the olive oil in a frying pan. Crush the garlic with a garlic press and add to the pan along with the diced zucchini. Stir-fry over high heat for 2 min. Add salt and pepper.
3
Beat the eggs together with 2 tbsp of water. Grate the cheese and slice the basil. Mix cheese and basil into the eggs.
4
Add the egg mixture to the zucchini.
5
Cook the frittata over medium heat for 6 min., or until the bottom is golden brown. Cover the pan with a large plate and turn the pan upside down to flip the frittata onto the plate.
6
Put the remaining olive oil in the pan and slide in the frittata, cooked side up. Cook for another 5 min., or until done.
