Zucchini Frittata with cooked ham

5 medium Zucchini, baby
150 gram(s) Ham, Prosciutto Cotto (Cucina) (by J123452)
3 tbsp Parmesan Cheese, grated
1 tsp Dried Mint (by BHAM-MAMA)
1 tbsp Bragg Apple Cider Vinegar
.25 tsp Baking Soda
1 clove Garlic
.25 tbsp Colavita Extra Virgin Olive Oil (by MAGBECK96)
0.25 tsp Mediterranean Sea Salt (by: Spice Islands) (by RYANMCLELLANSR)
0.25 tsp Black Pepper (Ground) (by TIARENEE)
28 gram(s) Santa Lucia Mozzarella Fior' di Latte (28g) (by SUPERMANSDEAD)
28 gram(s) Santa Lucia Mozzarella Fior' di Latte (28g) (by SUPERMANSDEAD)
10 large Egg white, fresh

1. Cut into julienne zucchini and sauté with a little oil and a clove of garlic. When the cooking water has evaporated salt and pepper and flavored with chopped fresh parsley

2. Beat the eggs with the apple cider vinegar, mint, pinch of baking soda and a pinch of salt. When they are swollen, add diced mozzarella, ham, parmesan and zucchini. Mix everything and season with salt and pepper to taste
3. Put in a rectangular baking dish greased or lined with parchment paper. Leveled with a spoon.
4. Cook the first 10 minutes at 180 degrees covered with aluminum foil, remove and continue cooking until it is puffed and golden brown

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user JOJO_1965.