Frittata di abobrinha

Frittata di zucchine is a traditional egg-based dish originating from Tuscany. The dish is usually made with a combination of eggs, thin slices of zucchini, olive oil, salt, pepper, sage, and minced parsley. The zucchini slices are cooked in olive oil over high heat until soft and golden. The heat is reduced, and the mixture of beaten eggs, parsley, sage, salt, and pepper is then poured into the pan and cooked until the frittata is golden brown on both sides. Once done, frittata di zucchine is served warm.