Zucchini frittata with cheese

Instructions

• 1
  Peel the onion and chop it finely. Cut the English 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 in the sieve, 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.