Zucchini Frittata by Laurent Mariotte

Ingredients

4 servings

• 250 g of pasta (spaghetti for example)
• 1 organic zucchini
• 4 eggs
• 60 g of shaved parmesan
• 4 sprigs of basil
• 5 cl of olive oil
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Cut the zucchini into spaghetti using a mandoline.

2. 2

   Sauté the spaghetti in a non-stick pan over low heat with a drizzle of olive oil.

3. 3

   Crack the eggs into a bowl, season with salt and pepper, and beat with a fork.

4. 4

   Add the spaghetti to the bowl, along with the shaved Parmesan and chopped basil. Mix well.

5. 5

   Heat the same pan with the remaining olive oil, then pour the mixture in. Cook over medium heat for 6 minutes, tucking in the edges with a spatula.

6. 6

   Flip the frittata onto a plate or upside-down lid, slide it back into the pan, and continue cooking for 6 minutes. Turn out onto a serving dish and serve with an arugula salad and a few cherry tomatoes.