Zucchini Frittata

By Hklbrries

A frittata is an omelet that is cooked on both sides, with vegetables mixed right in with the eggs. Not folded, it is cut into individual wedges and served hot or cold.

Ingredients

• 4 tbsp olive oil
• 2 cloves garlic, minced or pressed
• 1 lb zucchini, sliced into 1/8-inch rounds
• 8 eggs
• 3 tbsp whipping cream or water
• 1/2 tsp oregano leaves
• 1/2 tsp salt
• Dash of pepper
• 3 tbsp grated Parmesan cheese
• 1/2 cup sliced green onions, including tops
• 2 1/4 oz can sliced ripe olives, drained

Details

Servings 4

Preparation

Step 1

In a 10- or 11-inch frying pan with an ovenproof handle, heat 3 tbsp of the olive oil over medium-high heat. When oil is hot, add garlic and zucchini; cook, stirring occasionally, until zucchini is crisp-tender (about 5 minutes). Remove from heat.

In a bowl, lightly beat eggs and cream. Stir in oregano, salt, pepper, cheese, onions, olives and zucchini mixture. Add the remaining 1 tbsp olive oil to pan; place over medium heat. When oil is hot, pour in egg mixture and cook without stirring. As egg mixture begins to set, lift edges with a metal spatula and tilt pan to allow uncooked egg to flow underneath. Continue cooking until eggs are softly set and the top still looks moist and creamy. Remove from heat. Place in preheated broiler about 6 inches from heat, just until tops of eggs are set (about 2 to 3 minutes). Cut into wedges to serve.