Recipe ingredients
- 4 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 teaspoon fresh thyme, chopped, or 1/2 tsp. dry
- 1-1/2 pounds zucchini
- 2 tablespoons Italian parsley or fresh basil, chopped
- 5 large eggs
- 1/2 teaspoon salt
- Freshly milled black pepper
- 1/2 cup Parmigiano, freshly grated
Recipe method
- Preheat a broiler. In a small skillet over medium heat, warm two tablespoons of the olive oil.
- Add the onion and the dried thyme, if using, and sautee until the onion wilts, about five minutes.
- Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise and then cut them crosswise into thin slices.
- Add the zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.
- Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley.
- Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.
- Meanwhile, in a bowl, beat the eggs lightly with a fork.
- Beat in the salt, pepper to taste and cheese. Add the drained cooled zucchini and onion.
- 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, using a fork or spoon to distribute the zucchini evenly.
- Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes. Take care not to overcook the eggs.
- Top finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden, one to two minutes.
- Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate. Serve warm or cold, cut into wedges.
Other italian recipes:
Frittata di zuchine recipe
|
