John Myers
Frittata with Zucchini
The perfect frittata with zucchini recipe with a picture and simple step-by-step instructions.
- 250 g Zucchini fresh
- 1 bunch Chives fresh
- 0,5 tsp Fresh rosemary, or 1/4 teaspoon dried rosemary
- 5 Eggs
- 5 tbsp Milk
- 1 small Onion
- 2 cloves Garlic
- 4 tbsp Olive oil
- Salt and pepper from the mill
- Wash the zucchini and cut off the ends. Cut into thin slices and the slices into narrow sticks. Peel and finely chop the onion and garlic.
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Heat the olive oil in a pan, sweat the onion cubes briefly. Add zucchini sticks, garlic and rosemary and stir-fry gently for 5 minutes. Season with salt and pepper.
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Finely chop the chives. Eggs with milk; Whisk salt and pepper together. Mix in half of the chives. Pour the egg mixture evenly over the zucchini sticks and let set over a mild heat. Turn the omelette and bake the other side until golden. Sprinkle with the remaining chives and serve lukewarm.
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