Zucchini and Parmigiano Frittata | culture: the word on cheese
This Zucchini and Parmigiano Frittata makes a satisfying main course for a weekday dinner when paired with a salad and a basket of Parmesan Breadsticks
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Cooking tools:
- Julienne peeler
- Oven
- Stove
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 2 zucchini
- olive oil for frying
- 2 garlic cloves (crushed)
- 1 sweet onion
- 6 large eggs
- 1 cup grated Parmigiano Reggiano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces Parmigiano Reggiano wedge
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