I picked my very first zucchini from the garden,
cooked them with olive oil, garlic and salt.
I cleaned and flatten the zucchini flowers,
and placed everything nicely in a baking pan lined with baking paper.
I whipped 6 eggs with a pinch of salt, pepper and a drop of olive oil until really foamy (thanks to my new kitchen aid!!!)
Poured it on top of the zucchini,
Baked at 160°C for ... 25 minutes? About that ... I got distracted. Anyway, it smelled ready so I took it out.
Flipped it over and ecco pronta a gluten free low fat baked frittata!