Zucchini Frittata
Six eggs bind drained zucchini and onion into a Parmesan-and-basil skillet frittata, cut into six wedges.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1.5 lbs zucchini, sliced
- 2 tablespoons fresh basil (or 1/2 teaspoon dried basil)
- 6 large eggs
- 1/3 cup Parmesan cheese
- Salt & pepper to taste
Instructions
- Use a 10-inch nonstick skillet to soften onion with 1 tablespoon oil. Add zucchini and cook roughly 10 minutes until softened.
- Stir in basil, drain the vegetables in a colander, and let them stop steaming.
- Beat the eggs with Parmesan, salt, and pepper; incorporate the drained vegetables.
- Warm the second tablespoon oil in the skillet. Add the mixture, level it, and cook on low about 12–14 minutes until mostly set.
- Off the heat, invert onto a sturdy plate and return the second side to the pan. Cook about 2 minutes longer, checking 160°F in the center. Alternatively, finish covered over low heat without flipping.
- Rest 5 minutes and divide into six wedges.
Notes
The cooked egg center must reach 160°F. Refrigerate leftovers for up to 3–4 days and reheat to 165°F.