Make a Zucchini and Herb Frittata
A frittata is an omelet of Spanish origin that usually contains cooked potato, but there are many versions of this classic dish. This frittata uses zucchini and some herbs instead of the potato. Serves about 6.
Instructions
1. Slice the zucchini into thin rounds about 1/8-inch thick. Set aside.
2. Chop the onion and mince the herbs and garlic. Set aside.
3. Heat the oven to 325 degrees F.
4. Heat 1 tbsp. butter in a 10- or 12-inch ovenproof, nonstick pan over medium heat and saute the onion until tender, stirring occasionally, about three minutes.
5. Add the garlic, stir in, and cook 30 seconds more.
6. Reduce the heat to low, then stir in the herbs and cook for one minute. Remove from heat.
7. Transfer the onion-herb mixture to a bowl, wipe the pan clean, then return it to medium-high heat.
8. Add the remaining butter. When it is about half-melted, add the sliced zucchini.
9. Toss so that the butter coats each piece of zucchini.
10. Cook just until tender, about two to three minutes. Do not overcook - the zucchini will continue to cook with the eggs.
11. Turn off the heat.
12. Use tongs to arrange the zucchini slices in an overlapping fan pattern in the bottom of the skillet. Only use one layer; eat or discard any remaining zucchini slices.
13. Arrange the onion-herb mixture over the zucchini.
14. Beat the eggs together well with salt and pepper to taste, then carefully pour them over the zucchini.
15. Transfer the pan to the oven and cook until the eggs are set and cooked through, about 25 to 30 minutes.
16. Sprinkle the cheese over the top about halfway through cooking time.
17.To serve, loosen the sides of the frittata with a spatula and invert onto a plate. Cut into wedges and serve.
Tags: about three, about three minutes, Herb Frittata, Make Zucchini, Make Zucchini Herb