Zucchini Frittata

Ingredients

• 400 g small zucchini (2 small zucchinis)
• 1 Garlic clove
• 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 cut the zucchini into small pieces or slices. Peel and finely chop the garlic. Wash the thyme, shake off excess water, pluck the leaves from the stems, and finely chop them. Mix with the zucchini and garlic. 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 until set. Meanwhile grate the Parmesan. Flip the frittata using a large plate, sprinkle with Parmesan, cover again, and bake for another 3–5 minutes until finished.