Frittata with zucchini and chicken

Boil the chicken fillet (100 g) and cut it into small pieces.

Cut the zucchini (100 g) into small cubes or thin slices, and peel and finely chop the onion (1/2 piece).

Grate the cheese (10 g) on a fine grater.

In a skillet, heat some vegetable oil. Add the chopped onion and sauté it over medium heat for 2-3 minutes until it becomes soft. Then add the prepared zucchini and simmer for another 2-3 minutes until it becomes tender.

After that, add the pieces of chicken to the skillet with the vegetables and mix well. Heat everything together for 2-3 minutes.

In a separate bowl, whisk the eggs (3 pieces) with the milk (1 tablespoon). Add French mustard (1/2 teaspoon), a pinch of salt and pepper, and mix thoroughly until smooth.

Pour the egg mixture into the skillet with the vegetables and chicken, distributing it evenly. Sprinkle with grated cheese and chopped herbs to taste.

Transfer the skillet to a preheated oven at 180°C.

Bake the frittata for 10 minutes until it becomes firm and the cheese is golden brown.

If your skillet is not oven-safe, transfer the contents to a baking dish.

After baking, remove the frittata from the oven and let it cool slightly.