Recipe: Zucchini Frittata (Frittata di Zuchine)

ZUCCHINI FRITTATA (FRITTATA DI ZUCHINE)

"Here is a truly lovely dish. The cooked zucchini and onion make this frittata delightfully sweet."

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon chopped fresh thyme (or 1/2 tsp. dry)
1 1/2 pounds zucchini
2 tablespoons chopped fresh Italian parsley (or fresh basil)
5 large eggs
1/2 teaspoon salt
Freshly ground black pepper
1/2 cup freshly grated Parmigiano cheese

TO PREPARE THE ZUCCHINI:
In a small skillet over medium heat, warm two tablespoons of the olive oil. Add the onion and the dried thyme, if using, and saute until the onion wilts, about five minutes.

Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise, and then cut them crosswise into thin slices. Add the zucchini to the skillet; cover and cook over medium heat, stirring a few times, until tender but not mushy, 10 to 12 minutes. Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley. Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.

TO PREPARE THE FRITTATA
Preheat a broiler.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt, pepper to taste, and cheese. Add the drained cooled zucchini and onion.

Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat (on the stovetop). When it is hot enough to make the eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute the zucchini evenly. Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes. Take care not to overcook the eggs or they will lose their delicacy.

Top finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden, one to two minutes.

TO SERVE:
Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate. Serve warm or cold, cut into wedges.

Makes 4-6 servings
Source: Antipasti: The Little Dishes of Italy by Julia Della Croce