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1
Heat the oil in a 10-inch nonstick skillet over medium heat.
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2
When the oil is hot, add the onion and garlic.
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3
Cook for one minute, stirring constantly.
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4
Add a 1/4 cup of the water and cook for 2 to 3 minutes until the water has almost evaporated.
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5
Add another 1/4 cup water and cook an additional 2 to 3 minutes until the water has, once again, almost evaporated.
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6
Stir in the zucchini rounds, salt, pepper, and the remaining 1/4 cup water.
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7
Lower the heat, cover and simmer, stirring occasionally, until the zucchini is soft, 10 to 12 minutes.
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8
Meanwhile, beat the eggs in a medium bowl and stir in the Parmigiano-Reggiano.
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9
When the zucchini is soft but still retains its shape, remove the cover, return the heat to medium, and cook until the excess moisture has evaporated, 4 to 6 minutes.
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10
Stir in the beaten egg mixture, making sure the zucchini and onions are evenly distributed.
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11
Cook until the bottom of the frittata starts to lightly brown and the top begins to set up, 4 to 6 minutes.
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12
With a spatula, loosen the edges of the frittata from the sides of the pan and with a quick firm shake, flip the frittata over in one whole piece.
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13
* Cook the second side 2 to 3 minutes, until the bottom is lightly browned.
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14
(*If flipping a frittata scares you, place the pan under a broiler for several minutes to finish the top.)
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15
Invert the finished frittata (or slide the frittata) onto a serving plate, cut into wedges and serve warm or at room temperature.
