Courgette frittata (Frittata di zucchine)

1. Wash the courgettes and slice them into thin rounds; cut the onion into thin half-moons.

2. In a non-stick frying pan of about 24 cm, sweat the onion in 2 tablespoons of olive oil for 3 minutes, then add the courgettes, season with salt and fry over medium heat for 8-10 minutes until soft and lightly golden; let cool a little.

3. In a bowl, beat the eggs with a fork together with the grated parmesan, torn basil, salt and pepper, then stir in the courgettes.

4. Wipe out the pan, heat the remaining oil, pour in the egg mixture and cook, covered, over low heat for 8-10 minutes until the underside is golden and the top is almost set.

5. Put a large plate over the pan, turn it over in one confident movement, then slide the frittata back into the pan and cook the other side for 2-3 minutes.

6. Cut into wedges and serve hot or warm.

Tip: An Italian frittata isn't stirred like scrambled eggs but cooked slowly in one piece; it's delicious cold too, and ideal in sandwiches or as a snack.