Zucchini Omelette – Frittata con le zucchine

Ingredients for 2 servings:

• 40 g zucchini
• 4 small onions, red
• 2 medium-sized garlic cloves
• 20 g carrot(s), finely diced
• 2 tbsp olive oil
• 2 eggs, size M
• 1 pinch of salt
• 1 tsp rosemary
• 1 pinch(s) black pepper, freshly ground
• 1 tbsp tapioca flour
• 1 tsp baking powder
• 1 tbsp parsley, flat
• 1 tsp oregano, shredded
• 1 tsp pepper, medium hot, dried
• n. B. flowers and leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

In Italy, a spicy side dish for the second course (secondo piatto). Recipe from Tuscany, Italy.

Wash the zucchini and cut into thin strips. Trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Cut a 4 cm long piece from a carrot, peel, and slice lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let them thaw. Crack the eggs and whisk them with the remaining ingredients, including the parsley leaves. Heat the olive oil in a sufficiently large pan. Add the prepared vegetables and roast until the onions are translucent. Add the egg mixture and cover and let it set over low heat. Slide the omelet onto a warmed platter, garnish, and serve as a side dish for the second course. Enjoy.