Frittata Di Zuchine
Ingredients
- 4 tbsp olive oil, divided
- 1 large onion, coarsely chopped
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
- 1 0.5 lb zucchini
- 2 tbsp fresh Italian parsley or basil, chopped
- 5 large eggs
- 0.5 tsp salt
- 0.5 tsp freshly milled black pepper
- 0.5 cup Parmigiano-Reggiano, freshly grated
Instructions
- 1
Preheat a broiler. In a small skillet over medium heat, warm 2 tablespoons olive oil. Add onion and dried thyme (if using); sauté until wilted, about 5 minutes.
- 2
Remove stems and navels from zucchini. Cut in half lengthwise, then crosswise into thin slices. Add to the skillet, cover, and cook over medium heat 10–12 minutes until tender but not mushy.
- 3
Add fresh thyme (if using) and basil or parsley just before zucchini is done. Transfer to a colander and cool 10 minutes to drain excess water.
- 4
Beat eggs lightly with salt, pepper, and grated Parmigiano. Stir in cooled zucchini and onion.
- 5
Add remaining 2 tablespoons olive oil to a 12-inch broiler-safe skillet over medium heat. When hot enough to sizzle the eggs, pour in the egg mixture, distributing zucchini evenly. Reduce heat to low and cook gently until set, 12–15 minutes.
- 6
Slide pan under the preheated broiler about 6 inches from heat. Broil until top is golden, 1–2 minutes. Loosen edges and slide frittata onto a serving plate. Serve warm or cold, cut into wedges.