Zucchini Frittata with Cheese

Instructions

• 1
  Peel the onion and chop it finely. Cut the streaky bacon into thin strips.
• 2
  Take a pan and heat sunflower oil and butter in it over medium heat. Then add the chopped onion and bacon to the pan and sauté for 3–4 minutes over medium heat.
• 3
  Transfer the sautéed mixture to a larger bowl and let it cool for 10–15 minutes.
• 4
  Meanwhile, preheat the oven to 195 °C and prepare a baking dish measuring 25 cm × 27 cm. Then finely grate the zucchini, salt it, place it in a sieve, and let it drain (this will take 5–8 minutes). While the zucchini is draining, finely grate the Edam cheese. After draining, squeeze the zucchini to remove as much water as possible.
• 5
  Once the sautéed mixture has cooled for 10–15 minutes, add the squeezed zucchini, all-purpose flour, eggs, grated Edam cheese, salt, and pepper to the bowl and mix thoroughly.
• 6
  Transfer the resulting mixture to the prepared baking dish, place it in the oven, and bake for 30–35 minutes at 190–195 °C.
• 7
  Remove the baking dish from the oven, let the finished frittata cool for 20 minutes, and then serve.