1. put onions, olive oil and a little salt in pan, turn on low heat and put the lid. Simmer the onions until they are soft and have lost a lot of volume. Now remove the lid and continue simmering the onions until they are deep golden brown.
While the onions are simmering, rinse the zucchini in cold tap water, chop both ends and cut into 6 mm slices.
When the onions are fork-tender, add salt and the zucchini. Continue to sauté over medium heat until the zucchini is medium brown. Bring the skillet up from the stove, holding it diagonally, slide the zucchini and onions up and skim off any oil that collects at the bottom. Pour the drained greens into baking dish and cool a tiny bit.
4. add parmesan, zucchini and onion mixture, a little salt and a tiny bit of pepper to eggs. Mix the ingredients thoroughly, then add the basil pieces or chopped parsley.
Melt the butter in the frying pan. When it starts to foam, pour in the egg mixture and cook the frittata (following the instructions in the recipe “Build: Frittate (Italian Omelet)”) finish cooking.
Our tip: zucchini are delicate in taste and therefore good for children.