Recipe Details

Summary

Name: Frittata Di Zuchine

Category: Italian

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

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 or they will lose their delicacy.

Top finish cooking, slide the pan under the preheated broiler six inches

from the heat until the top is golden, 0ne 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.