Zucchini Frittata

1. 1

   Preheat the oven to 400F (200C).

2. 2

   In a medium pan, heat 2 tablespoons (30 mL) of the olive oil.

3. 3

   Add the zucchini and onion and cook until they are soft, about 7 to 8 minutes.

4. 4

   Set aside.

5. 5

   Meanwhile, break up the bread into small pieces with your hands.

6. 6

   Reserve the milk it was soaking in.

7. 7

   In a large bowl, combine the zucchini and onion mixture, the bread and milk, the eggs, the pecorino cheese, and the salt.

8. 8

   Stir to combine.

9. 9

   The mixture should be quite liquid (slightly thicker than milk), If necessary, add more milk.

10. 10

    Pour the remaining olive oil (about 3 tablespoons [45 mL]) into a large pan and swirl it around to make sure the bottom and sides of the pan are well oiled.

11. 11

    Pour the egg mixture into the pan and cook for about 15 minutes, or until the eggs are set.

12. 12

    Brown the frittata under the broiler for a couple of minutes.

13. 13

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.