- 4
Ingredients
- 1 teaspoon finely chopped oregano.
- 8 large eggs
- 1/3 cup whole milk
- Fine sea salt
- 2 tablespoons extra-virgin olive oil
- 1/2 pound zucchini, cut into 1/4-inch-thick half moons
- 3/4 cup thinly sliced onion
- 1 tablespoon finely chopped nepitella leaves (see headnote)
Preparation
Step 1
Heat oven to broil with rack about 5 inches from heat.
Lightly beat together eggs, milk and generous pinch salt.
In a 9- to 10-inch nonstick ovenproof or cast iron skillet, heat oil over medium-high heat. Add zucchini, onion and 1/4 teaspoon salt; reduce heat to medium and cook, stirring frequently, until vegetables are crisp-tender, about 8 minutes. Stir in nepitella.
Whisk together egg mixture once, then add to skillet. Using a heatproof rubber spatula, stir together eggs and zucchini mixture until frittata just begins to set, 1 to 2 minutes, then gently press top with spatula. Reduce heat to low; cook until frittata is mostly set, about 10 minutes more.
Transfer skillet to broiler; cook until frittata is set and lightly golden on top, about 2 minutes. Slide frittata onto a cutting board; cut into wedges to serve.