Frittata is the Italian version of an omelet. This tender omelet with zucchini makes a wonderful breakfast or second course for lunch.You can experiment endlessly with the flavor variations. Mixing and adding new spices and flavors each time.
1-1,5tsp.your favorite spices (chili powder, chili flakes, turmeric, coriander, zira, basil, oregano, etc. in total up to 1-1.5 tsp. - optional, add to egg mixture)
Instructions
Slice the onion into thin half rings.Crush the garlic clove with a knife, peel the skin and finely chop it.
Slice the zucchini into thin semicircular slices.Chop the white part of the green onion (save the green part for decoration).
In a large frying pan, over medium heat, heat the vegetable oil and fry the sliced vegetables, about 10 minutes, stirring occasionally, until golden. Transfer to a colander or sieve and let the excess juice run off.
At this time, whisk the eggs, salt, and add the roasted vegetables. Also add parmesan and spices (if using) at this step.
In a large skillet, melt butter, pour in egg mixture, cook for 4-5 minutes. Turn down the heat, cover the pan with a lid or foil and cook for another 8-10 minutes.Cover the pan with a large dish and flip sharply, transfer the frittata from the plate back to the pan and fry the other side.Serve garnished with green onions.