Frittata Of Zucchini(Vegetarian)

1. 1

   Cut the zucchini into small pieces.

2. 2

   Dice and chop the onions. Heat the olive oil in a 10-inch skillet and add the onions and zucchini to it.

3. 3

   Saute the veggies, stirring often, until the onions are golden and the zucchini tender.

4. 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.

5. 5

   Lower the flame and cover the pan.

6. 6

   Cook the frittata this way until the eggs are completely set, about 15 to 20 minutes.

7. 7

   Check it occasionally to see if it is puffing up in a bubble, in which

8. 8

   case pierce it once or twice with a sharp knife.

9. 9

   When the eggs are firm on top, loosen frittata carefully by sliding a spatula around and under it.

10. 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.

11. 11

    Slide it carefully back into the pan with the top side down and brown it for a few minutes.

12. 12

    Then turn it out onto a serving plate.

13. 13

    Serve it cut in wedges, as a first course or as part of an antipasto.

14. 14

    It can be served hot but is best served at room temperature.

15. 15

    Do not serve it cold.

* Per serving · 4 servings · Values may vary.