Rice and courgette frittata

Ingredients

100 g of Arborio rice
6 eggs
2 courgettes
1 onion
100 gr of ricotta
extra virgin olive oil
parsley
salt
pepper

Preparation

Cook the Arborio rice in plenty of salted water for 14 minutes and drain al dente. Wash the courgettes, clean and cut them into slices. Peel and finely slice the onion, sauté it in a pan with extra virgin olive oil and season with salt and pepper. Cook the courgettes for about ten minutes, then add the chopped parsley. Crack the eggs into a bowl and beat them with a fork. First add the ricotta, mixing the mixture well, then the rice, the courgettes and season with salt and pepper.
Line a round baking pan of approximately 20 cm with baking paper and pour the mixture in. Place the pan in a hot oven at 180 ° and cook for 20 minutes. Once cooked, let the frittata rest in the oven for 2 minutes.