Zucchini Frittata

Ingredients

• 400 g small zucchini (2 small zucchinis)
• 1 clove garlic
• 2 sprigs thyme
• 1 tbsp Olive Oil
• Salt
• Pepper
• 4 eggs
• 40 ml heavy cream (4 tbsp)
• 40 g Parmesan

Instructions

1. 1.

   Clean and wash the zucchini, then cut into small pieces or slices. Peel the garlic and finely chop it. Wash the thyme, shake off excess water, pluck the leaves from the stems and finely chop them. Mix the zucchini with the garlic and thyme. Heat oil in a pan and sauté everything for 4–5 minutes, seasoning with salt and pepper.

2. 2.

   Whisk the eggs with cream, season with salt and pepper, pour over the zucchini mixture, cover and cook on low heat for 8–10 minutes. Meanwhile grate the Parmesan. Flip the zucchini frittata using a large plate, sprinkle with Parmesan, cover and bake for another 3–5 minutes until done.