Slice the zucchini into rounds about 1 cm (1/2 inch) thick, or chop into cubes.

Heat a frying pan with 2 - 3 Tbsp of olive oil. Cook the zucchini until they become slightly translucent and browned (approximately 10 - 15 minutes). Drain them on a kitchen paper-towel and leave to cool a little.

Wipe the pan with a paper towel and add another 3 -4 Tbsp olive oil. Heat on a moderate heat.

While the oil is heating, put all the ingredients in a bowl and beat them until the eggs become homogeneous.

Stir in the zucchini.

Pour the mixture into a frying pan and cover the pan with a lid.

Check the egg mixture every 5 minutes. When it is set on top, your frittata is done!  This step should take 10 - 15 minutes.

If you would like the frittata browned on both sides, slide the set frittata onto a plate and then place the pan over the top of it (after pouring out the excess oil). Flip everything upside-down and then place the pan with the frittata in it back on the heat for 3 - 4 minutes.