Zucchini and Speck Frittata

Method

1. Heat olive oil in a pan and add a garlic clove.
2. Slice the zucchini into rounds and add to the pan. Cook over medium heat, season with salt, and cook until tender but still firm.
3. Meanwhile, dice the speck into small cubes.
4. In a bowl, crack the eggs, add abundant grated Parmesan cheese, salt, and pepper (optional).
5. Add the diced speck to the egg mixture and mix.
6. In a separate non-stick pan, heat a little olive oil.
7. Remove the garlic clove from the zucchini pan and add the zucchini to the egg mixture. Stir to combine.
8. Pour the egg mixture into the hot pan and spread evenly. Cover with a lid to help the top set.
9. Cook on medium-high heat for a few minutes until the bottom is golden and the top is mostly set.
10. Using a plate, slide the frittata onto the plate, then invert it back into the pan to cook the other side.
11. Cook the other side until golden brown.
12. Slide the frittata onto a serving plate. Serve warm or cold.