Zucchini and Egg Omelette
(Frittata Con Le Zucchine)
Ingredients:
6 eggs
11 oz (300 grams) zucchini, thinly sliced
2 tablespoons extra virgin olive oil
2 oz (50 grams) butter
Salt and pepper
Directions:
Heat the olive oil and half the butter in a pan.
Add the zucchini and cook, stirring occasionally, for about 10 minutes.
Season with salt and pepper and remove from the heat.
Lightly beat the eggs with a pinch of salt and stir in the zucchini.
Melt the remaining butter in a frying pan.
Pour in the mixture and cook until lightly browned on both sides. Serves 4.