Zucchini And Parmesan Frittata

Cooking Instructions

In a large sauté pan heat 2 Tablespoons of olive oil. Add the zucchini and cook until tender. Season with salt and pepper.

Beat the eggs with the parsley and Parmesan cheese. Add the zucchini and adjust the seasonings.

Heat the remaining olive oil in a non-stick sauté pan. Pour in the egg mixture. Cook for about 10 minutes on a low heat. When the frittata is just set, loosen the bottom and flip the frittata over.

Bake in the oven for about 10 minutes, until golden brown on all sides. Let rest for a few minutes, and then cut into wedges.