Zucchini frittata

Ingredients for 4 servings:

• 400 g zucchini, firm, small
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 6 eggs
• 4 tbsp Parmesan, grated
• 3 tbsp sweet cream
• 1 tsp rosemary, fresh, finely chopped
• Salt
• Black pepper, freshly ground
• Butter for the molds or oil for the pan
• 3 tbsp sunflower seeds, lightly roasted

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Three preparation methods; tastes good hot or cold…

Wash the zucchini, quarter it, and cut it into 3 mm thick slices. Heat the oil, first sauté the onion and garlic, then add the zucchini slices and cook, stirring, until the liquid has evaporated. The slices can brown slightly. This takes about 5 minutes. Season with salt and pepper, set aside, and let cool. Mix the eggs with the cream and Parmesan cheese well, season with rosemary, salt, and black pepper. Stir in the cooled zucchini mixture. Preparation 1: Butter two small non-stick pie or pizza pans (20-22 cm). I also place a buttered sheet of parchment paper (cut to the size of the pie crust) in the bottom of the pan to ensure the mixture doesn’t stick to the bottom. Divide the frittata mixture between the pans, sprinkle with sunflower seeds, and bake in a preheated oven at 180-190 degrees Celsius on the middle rack for 20-25 minutes, until the surface is golden brown. Note: This preparation method is ideal if you want to make a larger batch of frittatas, for example, for a buffet. Three of these small pie or pizza dishes will fit in a standard oven, spaced slightly apart. Method 2: If you only want to make one frittata, you can also do it in a pan on the stovetop. Heat 1-2 tablespoons of oil in a pan, pour in the mixture, and spread it out. Reduce the heat and let it set for about 10-12 minutes over medium to low heat. When the surface begins to set, turn the frittata out onto a plate. Carefully slide it into the pan and bake for another 10 minutes. Preparation 3: Heat a little oil in a 24 cm pan with oven-safe handles, pour in the mixture, distribute the vegetables evenly, and scatter the sunflower seeds over the mixture. Reduce the heat to 4 (out of 9) and let it set for about 5-6 minutes. Check that the base isn’t getting too brown. Then place the pan in the oven preheated to 180-190 degrees Celsius (350-375 degrees Fahrenheit) (middle rack) and bake for about 10-12 minutes. The surface should be lightly browned and the mixture should no longer runny when pressed with a finger, but should still be noticeably elastic. The frittata tastes delicious warm, lukewarm, or cold. It’s easy to prepare in advance. Don’t overbake and place it in the warm oven for about 10 minutes before eating. For a buffet, cut into small pieces; for finger food, dice and serve with forks or toothpicks. Serve warm with a small tomato salad for a light vegetarian dinner.