Zucchini and Roccolo Frittata

Ingredients:

• 135 g Roccolo Valtaleggio cheese
• 4 whole eggs
• 1–2 zucchini (depending on size)
• 1 garlic clove
• 2 tbsp olive oil
• Salt
• Fresh parsley
  
  

Preparation:

Sauté the garlic, zucchini, parsley, and optional chanterelles in olive oil. Cook for about 10 minutes—they should be crisp, not soft. Beat the eggs in a bowl. Add the sautéed vegetables and diced Roccolo Valtaleggio to the eggs and mix well. Lightly oil a pan, pour in the mixture, and cook the frittata on both sides until golden and set.