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🍳 Zucchini Pecorino Frittata

380 kcal · 25 min · 4 servings

Ingredients

• 300 g Zucchini
• 4 Stück Eggs (Size M)
• 50 g Pecorino Romano
• 15 ml Olive oil
• 3 g Salt
• 1 g Black pepper

Instructions

1. 1. Wash the zucchini and slice them into very thin rounds.
2. 2. Whisk the eggs in a large bowl with a fork.
3. 3. Grate the Pecorino cheese finely and mix it with the eggs.
4. 4. Salt and pepper the egg mixture.
5. 5. Heat the olive oil in a non-stick frying pan over medium heat.
6. 6. Place the zucchini slices in the pan and fry them for 5 minutes.
7. 7. Pour the egg mixture evenly over the zucchini.
8. 8. Reduce the heat to low and cover the pan. Cook the frittata for 10 minutes.
9. 9. Preheat the oven to top heat and place the hot pan (if oven-safe) in the oven for 3 minutes to set the top.
10. 10. Take the frittata out of the pan, cut it into 4 equal pieces, and serve warm.

Nutrition per serving

• kcal: 380
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 12 g