Zucchini Frittata

By Demi

Ingredients

• 4 tbsp olive oil
• 1 lb baby zucchini, cut lengthwise into thirds
• 12 large eggs
• 1 tsp salt
• 3/4 tsp freshly ground black pepper
• 1/4 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 6 cloves garlic, minced

Preparation

Step 1

In a large skillet over medium setting, heat 2 tbsp of the olive oil until hot. Add zucchini and saute, stirring frequently, until golden brown and slightly limp, 6-8 minutes. Remove zucchini from skillet and cool slightly.

Whisk eggs, salt, pepper, parsley, parmesan cheese, and garlic in a large bowl. Stir in the zucchini.

Heat the remaining olive oil in a 9" ovenproof skillet over medium setting. Add zucchini and egg mixture and cook without stirring until bottom and sides begin to set, about 4 minutes. Transfer to oven and bake until eggs completley set and top is golden brown, 15-20 minutes.

To serve, let frittata cool in skillet for 5 minutes, then run a knife around its perimeter. Set an oven proof plate on top of skillet and, holding plate to skillet with both hands, gently flip over. Slice into wedges and serve.