Zucchini Frittata

INGREDIENTS
  • 4 eggs
  • 2 Tbsp. cream or milk
  • 2 Tbsp. olive oil, divided
  • 1 small onion, finely chopped
  • 1/2 tsp. salt
  • 1 clove garlic, minced
  • 3 small zucchini or summer squash, trimmed, halved lengthwise, and thinly sliced
  • 1/3 cup parmesan or other hard, grating cheese
  • 2 Tbsp. minced parsley, basil, or thyme (optional)
  • 1/4 tsp. freshly ground black pepper


PREPARATION
  1. In a large bowl, whisk eggs and cream or milk until whites are thoroughly broken up and the whisk lifted out of the bowl drips egg with no globs clinging to it.
  2. In a large frying pan, heat 1 Tbsp. of olive oil over medium-high heat. Add onion and salt. Cook, stirring frequently, until starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add zucchini or summer squash and cook, stirring, until wilted, about 5 minutes.
  3. Stir cheese, herbs, and pepper into the eggs. Stir in vegetable mixture.
  4. Return pan to stove. Add remaining 1 Tbsp. oil and let sit until hot. Pour in egg-vegetable mixture. Reduce heat to medium-low. Cook until lightly browned on bottom, about 5 minutes.
  5. Heat broiler, arranging a rack 6 to8 inches below the heating element.
  6. Put frittata under broiler and cook, watching constantly, until frittata is set and top is browned, 2 to 3 minutes.
  7. Run a silicone spatula around the edges, gradually working under the frittata until the entire thing is loose from the pan. Slide onto a serving plate and serve immediately.

http://localfoods.about.com/od/summer/r/ZuchFrittata.htm