Zucchini Frittata With Marjoram

1. 1

   Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes.

2. 2

   Rinse briefly, then squeeze dry. Warm half the oil in a wide skillet over medium-high heat.

3. 3

   Add the zucchini and cook, stirring frequently, until it is dry and flecked with gold in a few places, about 6 minutes.

4. 4

   Transfer the zucchini to a bowl and wipe out the pan.

5. 5

   Preheat the broiler.

6. 6

   Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram and cheese.

7. 7

   Add the remaining oil to the pan and, when it is hot, add the eggs.

8. 8

   Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom.

9. 9

   If they are sticking, loosen them carefully with a thin rubber spatula.

10. 10

    Cook over medium-low heat until the eggs start to set.

11. 11

    Add a little more freshly grated Parmesan on top.

12. 12

    Put the frittata 4 to 6 inches under the broiler to finish cooking the top.

* Per serving · 4 servings · Values may vary.

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