Zucchini frittata with salad

Ingredients

For 2 servings

• Eggs4
• Zucchini2
• Parmigiano Reggiano30 g
• Extra virgin olive oil1 tablespoon
• Arugula60 g
• Whole wheat bread80 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash and trim the courgettes and slice them into thin rounds, about 3 mm.
2. Heat the oil in a non-stick pan about 24 cm wide over medium heat, add the courgettes with a pinch of salt and cook for 5 minutes, stirring, until soft and lightly golden.
3. Meanwhile, beat the eggs in a bowl with the grated Parmigiano and a pinch of salt until smooth.
4. Spread the courgettes over the base of the pan, pour in the eggs, lower to low heat and cook covered for 8 minutes, until the edges are set and the top is almost firm.
5. To flip it, put a plate over the pan, turn it upside down and slide the frittata back into the pan; cook for another 2–3 minutes, until golden underneath too.
6. Meanwhile, wash and dry the rocket and toast the wholemeal bread for 2–3 minutes, until crisp; serve the frittata in wedges with the rocket and bread.