Zucchini is sautéed with onion until nut-brown, then folded into an egg and Parmesan batter fragrant with fresh basil. A classic Italian vegetable frittata.
Frittata with Zucchini and Basil
Zucchini is sautéed with onion until nut-brown, then folded into an egg and Parmesan batter fragrant with fresh basil. A classic Italian vegetable frittata.
Ingredients
Method
Instructions
- Put the onion, olive oil, and some salt into a large sauté pan, turn the heat on to low, and cover the pan. Cook until the onion wilts, then uncover and brown to a rich gold.
- While onion cooks, soak zucchini, scrub clean, and cut into disks 1/4 inch (6 mm) thin.
- Add zucchini to the browned onion. Cook over medium heat until zucchini are colored a light nut brown. Off heat, tip pan and spoon off excess oil. Let cool slightly.
- Beat eggs with salt, pepper, grated Parmesan, the drained vegetables, and the torn basil.
- Turn on broiler. Melt butter in a skillet until foaming. Add egg mixture and cook over low heat until mostly set.
- Run under the broiler for a few seconds to set the top. Slide onto a platter and serve.