Mediterranean Zucchini and Tuna Frittata

La storia di questo piatto

Born where the Tyrrhenian light fractures on terracotta rooftops, this frittata carries the soul of an Italian coast that has always known how to marry the garden's patience with the sea's restlessness — zucchini raised under a generous sun, tuna pulled from ancient waters, bound together in a golden embrace that tastes of Mediterranean afternoons stretching into eternity.

Ingredienti

• 150 g Zucchini
• 80 g Canned tuna
• 2 pieces Eggs
• 100 g Fresh tomatoes
• 30 g Onion
• 3 tablespoons Extra virgin olive oil
• 10 g Butter
• q.b. Salt
• q.b. Black pepper

Preparazione

1. Thinly slice the zucchini and onion
2. Heat oil in a non-stick pan and sauté the onion for 1 minute, then add the zucchini with salt
3. Cook the zucchini until lightly golden, then add the diced tomatoes
4. Drain the tuna and break it into small pieces, add it to the zucchini and stir briefly
5. Beat the eggs in a bowl with salt and pepper, then pour them over the vegetables
6. Add the butter, stir gently and cook over medium-low heat for 4-5 minutes
7. When the edges are set but the center is still soft, cover with a lid and finish cooking for 2-3 minutes