Frittata with zucchini

The courgettes found at this time of the year are too good and beautiful. Small, often with a bright light green flower. I can not resist and among the many ways in which I use a great classic that satisfies young and old is the omelette with courgettes, perhaps folded on itself with a delicious filling inside.

Ingredients for 2/3 people

  • 4 eggs
  • 3 courgettes
  • 2 sage leaves
  • 1 tablespoon of Parmesan
  • salt
  • pepper
  • 2 tablespoons extra virgin olive oil (for a good oil click here)

For the stuffing

  • Baked ham
  • Stringy cheese (scamorza, fontina, ..)

Preparation

  1. Wash the courgettes and cut them into thin slices
  2. Put the oil in a non-stick pan, add the sage and when it starts to sizzle add the courgettes. Let them cook for about 10 minutes over low heat. Season with salt and pepper
  3. Beat the eggs with the Parmesan in a bowl, then pour them into the zucchini pan. Cover with a lid and lower the heat.
  4. When the eggs start to thicken, if you want to stuff the omelette, you can put a couple of slices of ham and a few pieces of cheese in the center.
  5. Close the pocket and leave to cook with the lid on for a few more minutes so that the cheese melts well.
  6. Turn off the heat and wait a couple of minutes before serving