The onion and zucchini frittata is a simple and tasty side dish, perfect to serve either hot or cold. The onions and zucchini are sautéed in extra virgin olive oil, then mixed with beaten eggs, fresh basil, and parsley. The frittata is cooked on both sides until golden and crispy. Perfect for a quick lunch or an informal appetizer.
Peel the onions, cut them in half lengthwise and slice them thinly
Trim the zucchini, wash them and cut them into even slices
Heat three tablespoons of oil in a large pan over moderate heat and sauté the onions, stirring frequently
When they become transparent and before they color, add the zucchini, raise the heat and cook for about half an hour, stirring often
Season with salt and pepper and remove from heat as soon as they are cooked but still firm
Beat the eggs in a bowl, season with salt, and mix in the warm zucchini, chopped parsley and basil
Heat a tablespoon of oil in a non-stick pan, pour in the egg mixture and level it out
Cook the frittata evenly, then flip it using a lid and finish cooking
Non-stick pan
Bowl
Pot
Italy
| Energy (kcal) | 70.79 |
| Carbohydrates (g) | 2.5 |
| of which Sugars (g) | 2.46 |
| Fat (g) | 5.31 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 2.94 |
| Fiber (g) | 0.98 |
| Sale (g) | 0.02 |
