1 onion finely diced
3 tablespoon sunflower or corn oil
3 or 4 zucchini finely sliced
salt and pepper
2 tablespoon of grated parmesan cheese
Using a 18-20 cm non stick frying pan, sweat the onion in the oil by by 5 to 6 minutes until soft but not coloured.
Add the zucchinis to the pan , season and cook for 8 to 10 mintes over a medium low heat until the courgettes have softened and lightly caramelised.
Quickly beat the eggs together season with salt and freshly ground black pepper and pour into the pan .
Use a spatula to distribute the egg evenly through the zucchinis. Leave to cook until the egg begins to firm up near
the base of the pan.
Spread grated cheese over the frittata.
Preheat the oven to a medium heat (anbout 170° c)
Place the pan of the frittata in the ven (keep the handle away from the heat or portected with foil, I use foil and wrapped the handle and was OK)
.Cook for 4 to 5 minutes until the eggs and cheese are golden and set on the top.
Slide the frittata onto a serving plate and cut into wedges.
To serve spread the ciboulette chopped.