NOT to be translated with “Squash omelette” (although technically…)
- Frying pan, better if non-stick (but that is bad for you. How about ceramic lined? I just got a new one, expensive but gorgeous)
- 6 TBspoons extra virgin olive oil (Cristiana uses her top quality, but this is a luxury only few can afford. I go for medium quality)
- 2 cloves of garlic
- 4 zucchini, firm and not oversized
- 2 cherry tomatoes
- 2 TBspoons freshly grated parmigiano.
Heat the oil, cut the garlic cloves in 4, and let it become golden.
Slice the zucchini (not Japanese-thin; Italian thin) and add to the pan. After 10 minutes, cut the tomatoes in small pieces and throw that in there too, with oregano and salt.
Allow to cook 5 more minutes.
Beat the eggs in a bowl, then add parmigiano and salt. (Easy with the salt, there is always time to adjust…).
Pour that on the pan and gently allow the eggs to run under the zucchini with the aid of a wooden spoon.
After a few minutes, or as soon as the eggs have solidified, you can use a pan lid to flip the frittata and cook for another 2 minutes.