Easy zucchini frittata with fresh mint

Spring zucchini are back at the Farmers’ Market: nice, green and tender. Altogether with some fresh brown eggs and some mint from my garden I decided to prepare an easy frittata. Delicate and light. You can cut it in slices or use a cookie cutter to cut out nice shapes to surprise your kids. I used some hearts for my Luca and he really liked the surprise 🙂

Let’s cook together. Ingredients:

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Slice the zucchini in thin circles with a kitchen mandolin (be careful with your hands…I sliced one of my fingers, hi, hi!!)

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Take a nice big pan and warm few tablespoons of Extra virgin oil of olive at medium heat (1 minute, nothing more). Add the zucchini and stir for few minutes.

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Chop the fresh mint finely and enjoy the wonderful scent from the mint 🙂

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Add the mint to the zucchini and…..stir!

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Let the zucchini cook while you prepare the egg mix. Reduce the heat at low.

In a bowl mix the eggs with the Parmesan cheese and a pinch of salt.

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Add the egg mix to the zucchini and give a final stir.

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Take a pan that can easily go in the oven (the one that you see is my grandma’s one!!!) and pour the frittata in the pan.

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Beauty touch: slice a small zucchini and decorate the surface of the frittata with it 🙂

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Bake the frittata in the oven (already preheated) at 375 F. for 25 minutes. Broil the frittata for an additional 5 minutes in order to give a nice and golden color.

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Let the frittata cool down 5 minutes before serving it. In my opinion it should be warm, not hot, not cold. Just lightly warm to be fully enjoyed!

Enjoy!!!

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If you want to add an extra punch to the recipe you can prepare a homemade olive tapenade while the frittata is baking. Check the recipe here:

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