Frittata al Forno con Zucchine (Baked Courgette Frittata)

• 1 ½ tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 medium Courgette, firm
• ¾ tsp Fine sea salt
• 6 Egg
• 80 ml Whole milk
• 50 g Parmesan
• ½ tsp Black pepper

1. Heat the oven to 190°C (375°F). Lightly oil a baking dish with a little of the olive oil.
2. Peel and finely slice the onion. Trim the courgettes, then slice into thin half-moons.
3. Warm the remaining olive oil in a frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 5 minutes until softened, then add the courgette and cook for 6 to 8 minutes until tender and any liquid has mostly evaporated.
4. In a mixing bowl, whisk the eggs with the milk, Parmesan, remaining salt and black pepper. Stir in the warm courgette mixture.
5. Pour into the prepared baking dish and level the top. Bake for 18 to 22 minutes until just firm in the centre and lightly golden at the edges.
6. Rest for 5 minutes before slicing so it sets cleanly. Serve warm or at room temperature with a final grind of black pepper if you like.

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