Frittata z cukinią

Ingredients · 4 servings

• 8Egg
• 400 gZucchini, sliced into half-rounds
• 100 gOnion, diced
• 2 cloveGarlic, minced
• 30 gClarified butter
• 30 mlMilk
• 50 gHard cheese, grated
• 1 tspSalt
• ½ tspBlack pepper, ground

Equipment

hob, oven, knife, cutting board, mixing bowl, whisk, grater, spatula, oven-safe pan, oven mitts, serving plate

Instructions

1. 1
   Mise En Place

   Gather and measure all ingredients; set out a knife, board, bowl, whisk, grater, spatula, and a medium oven-safe pan. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Cut Vegetables

   Slice zucchini into half-rounds, dice onion, mince garlic, and grate hard cheese; keep the vegetables in separate piles. · 5 min

   What to look for: Zucchini is evenly sliced, onion is small diced, and cheese is finely grated.

3. 3
   Soften Aromatics

   Melt clarified butter in the oven-safe pan on medium heat, then fry onion and garlic for 2 minutes until fragrant and translucent. · 2 min

   What to look for: Onion looks glossy and pale, and garlic smells sweet without browning.

4. 4
   Dry Zucchini

   Add zucchini and a pinch of salt, then sauté for 8 minutes, stirring often, until softened and the released moisture evaporates. · 8 min

   What to look for: The pan looks dry, and zucchini has lightly golden edges instead of pooling liquid.

5. 5
   Whisk Eggs

   Whisk eggs with milk, remaining salt, and black pepper in a bowl until the yolks and whites are fully blended. · 2 min

   What to look for: The mixture is uniform yellow with no visible streaks of white.

6. 6
   Preheat Oven

   Preheat the oven while the zucchini finishes cooking, so the frittata can move straight from the hob to baking. · 5 min

   What to look for: The oven indicator shows it has reached the set temperature.

7. 7
   Add Egg

   Pour the egg mixture over the dry vegetables, tilt the pan to spread it evenly, and scatter grated hard cheese over the top. · 1 min

   What to look for: Egg surrounds the vegetables evenly, and cheese covers the surface in a thin layer.

8. 8
   Set Edges

   Cook the frittata on the hob for 2 minutes until the edges turn opaque while the center still looks loose and glossy. · 2 min

   What to look for: A pale cooked ring forms around the edge, while the middle remains shiny.

9. 9
   Bake Frittata

   Bake in the preheated 180°C / 356°F oven for 12-15 minutes until the top is golden and the center is just set. · 15 min

   What to look for: The top is lightly golden, puffed in places, and no liquid egg wobbles in the center.

10. 10
    Serve Warm

    Rest the frittata for 3 minutes, then loosen the edges, cut into 4 wedges, and serve warm straight from the pan. · 3 min

    What to look for: Slices hold their shape, with visible zucchini and a lightly browned cheese top.