Frittata Alla Sardegnola = Zucchini-Omlett

Dissolve half of the butter, sauté the finely diced onion and the garlic, cut the zucchini into slices, add, season with salt, pepper and a little tarragon, pour in the white wine and cook until just tender (this only takes 8 to 10 minutes). In the meantime, mix the eggs well with a little water, heat the remaining fat in a large or small coated frying pan, pour in the egg mixture, let it set a little, spread the zucchini evenly on top, sprinkle with coarsely grated cheese, cover with a lid until the egg has set and the cheese has melted. Garnish with tomato slices.

Calories)

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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