6 tbsp olive oil 6汤匙橄榄油
¼ red onion, diced ¼红洋葱，切丁
1 garlic clove, thinly sliced 1瓣大蒜，切成薄片
1 large yellow zucchini, diced 1个大的黄色西葫芦，切丁
1 large green zucchini, diced 1个大的绿色西葫芦，切丁
Parsley, chopped 香菜，切碎
Salt and pepper 盐和胡椒
5 eggs 5个鸡蛋
30g/1oz parmesan cheese, grated 30克/1盎司帕玛森芝士，磨碎
Sweat the onions and garlic in a little oil until softened. Add the zucchini and cook gently for three to four minutes.
Add the parsley and seasoning and take the pan off the heat to let it cool slightly.
Break the eggs into a bowl and beat well. Add the warm ingredients from the pan, and fold them together.
Return the pan to the heat and pour in the contents of the bowl. Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until it is just firm, then place in the oven for five to eight minutes. (Note: Only all-metal pans can go in the oven.)
把碗倒进锅里, 放在火上。用锅铲搅拌1到2分钟，直至意大利蛋饼成形。用最小火煎, 直至蛋饼紧致，再放在烤箱烤5到8分钟。（注：只有全金属锅可以在烤箱.)
Take the frittata out of the pan. Scatter parmesan on it and serve; it goes well with a tomato and
Executive Chef Rob Cunningham began his culinary career at the age of 16. He has been cooking for 27 years, working in some of the best French and Italian restaurants in Sydney and Melbourne, Australia. In London, he worked at one- and three-star Michelin restaurants, and in Japan, he ran a small boutique hotel and restaurant. Cunningham currently lives in China, where he has resided for the past three years with his wife and two kids, Sachi and Taj. Previously, he was the executive chef at Capital M Restaurant; he currently works with Swire Hotels at The Opposite House and EAST Beijing.