Ingredients:
2-3 tbls. Olive oil, for sautéing
1 tbs butter
1 medium onion - chopped
2 small cloves garlic - minced
2 medium zucchinis (2 – 2 ½ cups)– any variety - chopped
1/2 bunch basil - chopped
8 eggs
3 tbs of cream or milk
Salt and pepper
1/4 cup grated Parmesan
Directions:
Preheat the broiler on medium.
Whisk eggs with cream/milk, ½ teaspoon of salt and pepper in a medium bowl to blend and set aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
Add onions and saute for 3-5 minutes until tender. Add some garlic and chopped zucchini and cook until the zucchini is tender, but not cooked through, about 3-5 minutes. Season with salt and pepper. Raise the heat to medium-high. Add basil. Pour the egg mixture over the zucchini mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 3-5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Slice and serve.
This dish is great served with a salad for dinner or toast for breakfast.
2-3 tbls. Olive oil, for sautéing
1 tbs butter
1 medium onion - chopped
2 small cloves garlic - minced
2 medium zucchinis (2 – 2 ½ cups)– any variety - chopped
1/2 bunch basil - chopped
8 eggs
3 tbs of cream or milk
Salt and pepper
1/4 cup grated Parmesan
Directions:
Preheat the broiler on medium.
Whisk eggs with cream/milk, ½ teaspoon of salt and pepper in a medium bowl to blend and set aside.
Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat.
Add onions and saute for 3-5 minutes until tender. Add some garlic and chopped zucchini and cook until the zucchini is tender, but not cooked through, about 3-5 minutes. Season with salt and pepper. Raise the heat to medium-high. Add basil. Pour the egg mixture over the zucchini mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 3-5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Slice and serve.
This dish is great served with a salad for dinner or toast for breakfast.
Comments