Zucchini Frittata

Method

1. Wash the zucchini thoroughly and slice them into rounds.
2. If using zucchini flowers, set them aside.
3. Bring a pot of salted water to a boil and add the zucchini slices. Cook for about 2 minutes until just tender.
4. Drain the zucchini and let them cool completely (about one hour).
5. In a bowl, beat the eggs with a pinch of salt and pepper.
6. Add the cooled zucchini (and any zucchini flowers) to the eggs and mix gently.
7. Heat a generous amount of seed oil in a non-stick frying pan over medium heat.
8. Pour the egg and zucchini mixture into the hot pan, spreading it evenly.
9. Cook until the bottom is set and golden, then carefully flip the frittata (using a plate or spatula).
10. Cook the other side until golden and cooked through.
11. Slide onto a plate and serve warm or at room temperature.