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350g (3 medium) zucchinis
2 Tbsp olive oil
2 garlic cloves, peeled and finely sliced
2 Tbsp chopped parsley
6 free-range eggs
cracked white pepper
1 Tbsp finely chopped dill leaves
6 Tbsp freshly grated parmesan cheese
2 Tbsp unsalted butter
Dice the zucchini into 1cm cubes, put them in a colander, and sprinkle with 1 teaspoon salt. Leave it to sit over a bowl for about an hour, as this will remove excess liquid. Pat dry.
Put the oil, garlic and parsley in a 20cm non-stick fry pan.
When the garlic gives off a lovely aroma and turns light golden brown, add the zucchinis, and cook until golden brown (10 minutes). Stir frequently.
Beat the eggs in a bowl so that they are properly blended. Season with salt and pepper.
Add the dill and parmesan cheese.
When the zucchinis are done, remove them with a slotted spoon and add to the egg mixture. Stir to combine.
Wipe the frying pan clean with a paper towel. Add the butter and heat until foaming.
Pour in the egg mixture, stirring with a spatula so the egg mix moves around the pan and to help prevent it from sticking.
Stop stirring the mix and allow the egg to set on the bottom of the pan. Only the egg at the top will be runny.
Run the spatula around the edge of the frittata, place a large plate over and flip the pan so the frittata comes out. Now slide it back into the pan and brown the other side for about 1 minute.
Transfer to a suitable dish and serve with crisp peppery salad.