Zucchini and Parmigiano Frittata

35 min

A baked Italian omelette with julienned zucchini, garlic, and Parmigiano Reggiano, finished in the oven until set.

prepPreheat oven to 375°F / 190°C
2 zucchini	Julienne zucchini into long strands				Serve with Parmigiano shavings on top
2 tablespoons olive oil (for the zucchini)	Sauté garlic & zucchini in oil, 3–4 min	Pour egg mix into hot oiled pan, add zucchini & onion	Cook on medium heat until golden, 5–10 min	Top with remaining cheese, bake 375°F / 190°C, 5 min
2 garlic cloves, crushed	Sauté garlic & zucchini in oil, 3–4 min
1 sweet onion, thinly sliced, plus 1 tablespoon olive oil (optional)	Cook onion in oil until soft & golden (optional)
6 large eggs	Whisk eggs, fold in cheese, salt & pepper
1 cup / 200 g grated Parmigiano Reggiano
1/2 teaspoon salt
1/4 teaspoon pepper
2 oz / 55 g Parmigiano Reggiano wedge (for shavings)

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