Zucchini Frittata: Better Than Your Mama’s Omelet
Served hot or cold, this tasty dish is ready to eat in just 45 minutes
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adapted from How to Pick a Peach by Russ Parsons
Serves 4-6 people
1 lb zucchini (2-3 small-medium) or other summer squash
2-3 teaspoons salt
1 small onion, sliced
a handful of fresh parsley or basil leaves, washed & minced
2 tablespoons olive oil
6 large eggs
2 oz. Parmesan, grated
Shred the zucchini on the large holes of a box grater (older kids can do this) or in a food processor. Stir in 2-3 teaspoons salt, and place in a colander over a large bowl to drain for 30 minutes while you get the rest of the meal organized (or take a shower).
Preheat the broiler, placing rack one level below the closest to the heat. In a medium ovenproof nonstick skillet, saute onion and herbs in olive oil over medium heat, until the onion is softened but not yet browning.
Squeeze the zucchini over the colander to release excess moisture. Add to skillet and stir to mix with onion and herbs, then reduce heat to medium-low.
Beat eggs in a bowl till uniformly yellow. Add to skillet and stir to combine with vegetables. Cook undisturbed till the surface has just begun to set, around 10 minutes. Sprinkle grated cheese evenly over the top, then place under broiler till top is set and cheese is browning, about 3-5 minutes. (Check early, as broilers are notoriously unpredictable.)
Let frittata sit at room temperature around 5 minutes. The edges should pull away from the sides. Use a thin spatula to loosen the frittata, shaking the pan to loosen it. Slide it onto a plate and cut into wedges to serve.