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1
Cut the zucchini into small pieces.
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2
Dice and chop the onions. Heat the olive oil in a 10-inch skillet and add the onions and zucchini to it.
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3
Saute the veggies, stirring often, until the onions are golden and the zucchini tender.
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4
Meanwhile, beat the eggs lightly with some salt, pepper and a little crushed basil. When the zucchini is tender, spread the veggies around in the pan evenly and pour the eggs over them.
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5
Lower the flame and cover the pan.
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6
Cook the frittata this way until the eggs are completely set, about 15 to 20 minutes.
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7
Check it occasionally to see if it is puffing up in a bubble, in which
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8
case pierce it once or twice with a sharp knife.
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9
When the eggs are firm on top, loosen frittata carefully by sliding a spatula around and under it.
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10
Then place a plate upside down over the top of the pan like a lid and invert it, dropping the frittata out onto it.
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11
Slide it carefully back into the pan with the top side down and brown it for a few minutes.
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12
Then turn it out onto a serving plate.
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13
Serve it cut in wedges, as a first course or as part of an antipasto.
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14
It can be served hot but is best served at room temperature.
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15
Do not serve it cold.
