The onion and zucchini frittata is a simple and tasty side dish, ideal to serve either hot or cold. Onions and zucchini are sautéed in extra virgin olive oil, then combined with eggs beaten with 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 regular slices
Heat three tablespoons of oil in a large pan and gently sauté the onions over moderate heat, stirring often
When they become transparent and before they start to color, add the zucchini, increase 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, add salt, and mix in the warm zucchini along with the 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 with the help of a lid and finish cooking
Non-stick pan
Bowl
Pot
Italia
| 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 |
