Courgette frittata with cheese and bacon

Peel and finely chop the onion. Cut the bacon into thin strips.

In a pan, heat the sunflower oil and butter over medium heat. Add the onion and bacon, then sauté for 3-4 minutes. Transfer the prepared base to a large bowl and let it cool for 10-15 minutes.

Meanwhile, preheat the oven to 195 °C and prepare an approx. 25x27 cm baking dish. Grate the courgette finely, salt it, place it in a colander, and let it stand for 5-8 minutes to release its liquid. Then thoroughly squeeze out the excess water. Grate the Edam cheese finely as well.