Entree - Appetizer - Vegetarian - Gluten free - Lactose free (read notes at bottom)
2 zucchini, thinly sliced and sauteed with olive oil and basil
1/4 cup milk
1 pinch salt
Italian extra virgin olive oil
Lightly beat eggs with salt and milk, add zucchini (make sure they're at room temperature) and mix well to combine.
In a non-stick skillet over medium-high heat, warm 3 tbsp of olive oil and pour evenly the eggs-zucchini mixture. Let it thicken, allowing the liquid part to get to the bottom, lifting the edges to ease the process.
Invert the frittata onto a platter (or a lid) and slide it back in the skillet, cooking until golden brown. Invert one more time to evenly golden it on both sides.
When ready, slide the "cake" onto a serving platter and serve with a fresh salad and/or boiled-steamed-sauteed vegetables.
- It can be served warm, cold or at room temperature.
- It's vegetarian and gluten free. Avoid milk for lactose intolerants.