Ingredients
(for a pan with 25 cm Ø)

• 2 small zucchinis
• 1 onion, finely diced
• 1 clove of garlic, finely chopped
• 6 eggs
• 100 g cream cheese
• 2 tbsp chives rolls
• 2 tbsp Parmesan, grated
• Salt, pepper
• 2 tbsp rapeseed oil
• Chive blossoms
• Dried flower petals

Heat the Merklinger to approx. 200°C.

Wash the zucchinis. Cut one zucchini into thin strips. Cut the other zucchini lengthwise into slices, then into long strips.

Mix the eggs, cream cheese, chives and Parmesan in a bowl and season with salt and pepper. Mix in the thin zucchini strips.

Heat the oil in a pan on the grill and sauté the onions and garlic.

Pour the egg mixture over the onions in the pan. Spread the long zucchini strips on top (see photo). Place the pan on the firewood stone and bake the frittata for approx. 30 minutes.
Allow to set. Decorate with chive blossoms and dried flower petals.