Onion and zucchini frittata
Instructions
Peel the onions, cut them in half lengthwise and thickly to veil.
Check the courgettes, wash and cut into slices.
Heat three tablespoons of olive oil in a large frying pan and moderate focus, let dry onions mixing them often.
When will become transparent and first browned, add the courgettes, raised the heat and simmer for about 30 minutes, stirring often.
Flavour with salt and pepper and remove from heat as soon as they are cooked but still firm.
Beat the eggs in a bowl, add salt and mix in warm Zucchini and parsley and chopped Basil.
Heat a tablespoon of oil in a pan, pour in the egg mixture and draw.
Cook the frittata in a uniform manner and then voltatela with a cover and finish cooking.
Ingredients and dosing for 4 persons
- 600 g of small fresh zucchini
- 400 g of white onions
- 4 eggs
- 4 tablespoons of olive oil extra virgin
- Basil
- Parsley
- Salt
- Pepper