zucchini and nepitella frittata

By lromito

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)

Details

Servings 4
Adapted from lacucinaitalianamagazine.com

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.