Zucchini Frittata

By junerodgers

The best zucchini is 5-6" max. Any bigger and the inside gets spongy.

Ingredients

• 1 lb zucchini
• 2-3 tsp salt
• 1/2 onion, sliced
• 3 T minced fresh herbs (parsley, oregano or chives)
• 2 T olive oil
• 6 large eggs
• 2 oz. Parmigiano-Reggiano

Preparation

Step 1

Shred zucchini using a coarse grater. Salt liberally (use about 2-3 tsp) and stir well; place in a colander to drain for roughly 30 minutes.

Heat the broiler. Combine onion, parsley and olive oil in a nonstick skillet over medium heat. Cook until the onion softens, about 5 minutes.

Stir zucchini in the colander to get rid of all excess liquid. Add it to the skillet and cook briefly, stirring to mix well. Reduce heat to medium-low.

Beat eggs with a fork for about 30 seconds, until just blended. Pour eggs in the skillet with vegetables; stir. Cool until the surface begins to set, about 10 minutes.

Grate cheese evenly over the top. Place skillet under broiler, as far from he flame as possible, and cook until the top sets and the cheese begins to brown.

Let stand at room temperature for 5 minutes, or until the frittata begins to pull away from the sides of the skillet. Run a thin spatula under the frittata and shake the pan to free it from sticking. Slide the frittata, cheese side up, onto a plate. Cut into wedges and serve.