Frittata Di Zucchine (Zucchini Frittata)

Recipe by Dee514
READY IN: 45mins
SERVES: 4-6
YIELD: 1 Frittata
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat broiler (the one in your oven, not the BBQ grill).
  • In a small frying pan over medium heat, warm two tablespoons of the olive oil.
  • Add the onion and dried thyme (if using it).
  • Sauté until the onion wilts (about five minutes).
  • Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
  • Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
  • Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
  • Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
  • In a bowl, beat the eggs lightly with a fork.
  • Beat in the salt, pepper, and cheese.
  • Add the drained cooled zucchini and onion mixture.
  • Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
  • When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
  • Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
  • Be careful not to overcook the eggs.
  • To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
  • Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
  • Serve warm or cold, cut into wedges.
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