"From How to Cook a Wolf, by M.F.K. Fisher (1942, 1951)"
1 onions or 3
1 teaspoon herbs, including parsley, sweet marjoram or 1 teaspoon
Heat oil in skillet and cook minced onion and garlic slowly in it 10 minutes. Add zucchini cut into thin slices. Add peeled and cut-up tomato, seasoning, and herbs. Cover, and cook until vegetable is tender. Take from stove and cool.
Beat eggs lightly, season, and mix with cooled vegetables. Pour back into skillet, cover tightly and cook over a slow fire until the edges of the frittata pull away from the pan. If the middle puffs up, prick it with a long sharp knife
When it is solid, brown lightly under a slow broiler flame in a preheated oven, cut in slices like a pie, and serve at once.”.