Frittata di Zucchine
Serves 4
Ingredients
Method
8 eggs
¼ cup milk
½ cup grated Parmesan cheese
Salt to taste
Pepper to taste
3 tbsp. olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 medium zucchini, thinly sliced
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
Beat the eggs, milk, Parmesan cheese, salt, and pepper together in a large bowl. Set aside.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
Incorporate the sliced zucchini into the skillet and cook until tender.
Pour the egg mixture over the zucchini in the skillet.
Sprinkle the chopped basil and parsley over the top.
Cook the frittata over low heat until the eggs are set on the bottom but still slightly runny on top.
Transfer the skillet to the broiler and broil until the top of the frittata is set and golden brown.
Remove from the broiler, let it cool slightly, and then slice into wedges to serve.