Zucchini frittata

Preheat the oven to 180 °C. Slice the zucchini into thin rounds and the onion into thin half-moons.

Heat the olive oil in an ovenproof skillet. Cook the onion for 3 minutes, then add the zucchini, season with salt and cook, stirring, until soft and lightly golden.

Grate the Parmesan. Crack the eggs into a bowl, add salt, pepper and half the cheese, and whisk with a fork until smooth. Tear in the basil and stir it through.

Turn the heat down to low, pour the eggs over the vegetables and spread them out evenly. Cook without stirring until the edges set but the centre is still runny.

Sprinkle with the remaining Parmesan and transfer the skillet to the oven. Bake until the centre no longer wobbles and the top is golden.

The handle will be scorching hot after the oven — only grab it with an oven mitt.

Let the frittata rest for 5 minutes, slide it onto a board and cut into wedges. Done!