Zucchini Frittata

Preparation Time: 10 minutes
Cooking Time: 26 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

The prepared frittata can be cut into smaller pieces, into which you can stick toothpicks, and a great summer snack is ready in no time.

Clean the zucchinis, wash them, and slice them into rings. Peel the onion and cut it into thin slices.
Heat two tablespoons of oil in a deep pan with a heat-resistant handle. Add the onion slices and sauté them for about 5 minutes, stirring occasionally. Then add the zucchini rings and sauté everything together for another 5 minutes. Transfer the sautéed vegetables to a bowl and let them cool.
In a larger bowl, crack the eggs and whisk them well with a hand whisk. Add the crumbled cheese, salt, pepper, Parmesan, and the cooled sautéed vegetables. Mix the ingredients well.
Preheat the oven to 170 degrees Celsius. Place the pan used for sautéing the vegetables back on the stove and heat it up. If there is not enough oil, add another tablespoon. Pour the egg mixture with the zucchinis into the heated pan. Do not stir. Reduce the heat to the minimum and let the frittata cook for 5 to 6 minutes, until the bottom is browned.
Then place the pan in the preheated oven for 10 minutes to let the frittata cook on top as well. Serve with bread and a large bowl of salad.