Frittata (zucchini frittata) | Recipe transcription from Tomomi Ogura's Italian professional training course

Slice the zucchini into 5mm thick rounds.
Heat olive oil in a frying pan.
Add zucchini and stir fry.
Add salt and stir well.
Place in a bowl.

Crack the eggs into 1 and mix.
Add Parmesan powder, fresh cream, and salt in that order, stirring each time.

Heat olive oil in a frying pan.
Leave the egg mixture from step 2 in a frying pan, heat, stir, and bake. Once the egg mixture has solidified, shape it.
Turn off the heat, cover with a plate, and return to the frying pan.
Place over low heat, pour a small amount of the remaining egg mixture into the gaps, and bake while adjusting the shape.
Cover with a plate, turn it over, put it back into the frying pan, pour a small amount of the remaining egg mixture into the gap, and repeat the baking process two more times while adjusting the shape.
Turn off the heat, let it sit for 3 minutes, and let it cook through the residual heat.

3をお好みの大きさに切る。
お皿に盛り付けて完成。