Zucchini and Ricotta Frittata

Ingredients

• 300 gZucchini
• 1 pcsOnion
• 1 cloveGarlic
• 1 tbspOlive oil
• 6 pcsEgg
• 200 gRicotta
• 30 gParmesan
• 10 gParsley
• 0.5 tspSalt
• 0.25 tspPepper

Instructions

1. 1

   Prepare vegetables

   • Wash the zucchini and slice into thin half-moons
   • Peel and finely dice the onion
   • Peel and finely chop the garlic
2. 2

   Sauté the zucchini

   • Heat oil in an oven-safe pan
   • Cook the onion until translucent
   • Sauté the zucchini over medium heat until golden
   • Briefly sauté the garlic
   • Season with salt and pepper
3. 3

   Mix the egg base

   • Whisk the eggs in a bowl
   • Stir in the ricotta
   • Fold in the parmesan
   • Mix in the herbs
4. 4

   Cook the frittata

   • Preheat the oven
   • Pour the egg mixture over the vegetables
   • Let it set over low heat
   • Finish baking in the oven
   • Rest briefly and slice