Zucchini ricotta frittata
Instructions
Clean the zucchini, cut into slices and fresh focus flavour with a few tablespoons of olive oil, the garlic, a bit of chopped parsley and a pinch of salt.
Shredded cheese and knead dough with a ladle to reduce it to join cream Parmesan, Zucchini season (remove garlic), stir gently.
In a pan heat two or three tablespoons of olive oil, put the mixture of Zucchini, paid over the beaten eggs and add salt to taste.
Cook like a normal omelette and serve hot.
