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Frittata di Zuchine (Zucchini Frittata)

Frittata di Zuchine (Zucchini Frittata) is an antipasto eggs italian recipe made with Olive Oil, Onion, Fresh Thyme, Zucchini, and Italian Parsley. Serves 6. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 tbsp
• 1
• 1 tsp
• 1 1/2 lb
• 2 tbsp
• 5
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Preheat a broiler.

2. 2

   In a small skillet over medium heat, warm two tablespoons of the olive oil.

3. 3

   Add the onion and the dried thyme, if using, and sautee until the onion wilts, about five minutes.

4. 4

   Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise, and then cut them crosswise into thin slices.

5. 5

   Add the zucchini, cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.

6. 6

   Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley.

7. 7

   Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.

8. 8

   Meanwhile, in a bowl, beat the eggs lightly with a fork.

9. 9

   Beat in the salt, pepper to taste, and cheese.

10. 10

    Add the drained cooled zucchini and onion.

11. 11

    Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.

12. 12

    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.

13. 13

    Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes.

14. 14

    Top finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden, 0ne to two minutes.

15. 15

    Serve warm or cold, cut into wedges.

16. 16

    Croce c 1993