6 lightly beaten eggs
1 1/3 cup diced ham (210g)
1 cup canned zucchini (150g), drained
1 medium zucchini (200g), cut into 0.5cm cubes
1/2 cup grated Parmesan cheese (50g)
1/2 cup milk (120ml)
1/2 teaspoon salt
2 tablespoons olive oil
6 lightly beaten eggs
1 1/3 cup diced ham (210g)
1 cup canned zucchini (150g), drained
1 medium zucchini (200g), cut into 0.5cm cubes
1/2 cup grated Parmesan cheese (50g)
1/2 cup milk (120ml)
1/2 teaspoon salt
2 tablespoons olive oil
In a large bowl, mix all the ingredients well with a wooden spoon and reserve
In a 24cm diameter frying pan, heat the olive oil over medium heat
Pour in the egg mixture and cook until it starts to firm (4 minutes)
Using a wooden spoon, gently lift the edges of the mixture to allow any excess liquid to drain off and cook for another 6 minutes
Slide the frittada onto a plate and carefully flip it over to brown the other side (about 5 minutes)
Transfer to a decorative plate and serve
258 calories per serving
