A frittata is really just a flat, open-faced omelet, Italian style. This is a basic recipe. You can add onions with the zucchini or red or green peppers. Use dill or parsely instead of basil.
3 T olive oil
2 to 3 medium zucchini, scrubbed and sliced
6 to 8 large eggs
1/4 c grated Parmesan cheese (or Romano, Asiago)
6 fresh basil leaves, stacked and sliced into ribbons
salt and pepper, to taste
Note: You may need to preheat the oven to 350ºF. See #4.
Note: You may need to preheat the broiler. See #5.
1. In a large bowl, beat the eggs. Add the cheese, basil, salt, and pepper.
2. In a 10 inch ovenproof skillet, heat oil over medium heat. Add the zucchini and cook, turning the pieces occasionally, until the zucchini are nicely browned, about 12 minutes.
3. Lower the heat to medium-low. Pour the egg mixture over the zucchini. Lift the edges of the frittata as it sets to allow the uncooked egg to reach the surface of the pan. Cook until the eggs are just set but still moist in the center and the frittata is lightly browned on the bottom, anywhere from 5 to 10 minutes.
4. OR, instead of cooking the egg-zucchini mixture for 5 to 10 minutes, you can just cook it for 2 minutes, until the mixture is just set on the bottom. You then slide the pan into the preheated oven and bake it until it’s puffed up and no longer runny on top, about 15 to 20 minutes, or less (you’ll have to check).
5. If you’ve following #3, you now slide the skillet under the broiler for about a minute, until the top of the frittata is set. This may take a couple of minutes longer.
6. Serve from the pan (remember the handle is hot!), or slide frittata onto a serving dish and cut into wedges. Serve hot, at room temperature, or refrigerate and serve cold.