Leftover Round Zucchini White Frittata

Name: Leftover Round Zucchini White Frittata
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 2 whole eggs plus 1 egg white; Flesh from 2 round zucchinis; Plenty of fresh basil; 2 tablespoons grated Parmesan cheese (about 15 grams); 1 garlic clove

Nunzia Marzocco @Nunziamarzocco68

A leftover frittata made with the inside flesh of round zucchini that I used for another recipe. In this version, I added plenty of torn fresh basil for flavor and grated Parmesan cheese, keeping the added salt to a minimum.

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

20 minutes

Serves 1 serving

2whole eggs plus 1 egg white
Flesh from 2 round zucchinis
Plenty of fresh basil
2 tablespoonsgrated Parmesan cheese (about 15 grams)
1garlic clove

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Steps

20 minutes

1

Cut the zucchini flesh into small pieces. Sauté them in a skillet with a drizzle of oil and the garlic clove until softened.
2

Once the zucchini flesh is ready, turn off the heat and let it cool. Remove the garlic clove.
3

Beat the eggs and egg white together. Add the grated Parmesan and torn basil leaves. Finally, add the cooled zucchini flesh.
4

Stir everything together with a wooden spoon and pour into a lightly oiled skillet.
5

Cook over low heat. Once the bottom is set, flip the frittata using a plate or lid. When fully cooked, remove from the skillet. Delicious served hot or cold.