Ingredientes
- 4 tablespoons olive oil
- 1 large onion, coarsely chopped
- 1 teaspoon fresh thyme, chopped; or ½ tsp. dry
- 1−1/2 pounds zucchini
- 2 tablespoons Italian parsley or fresh basil, chopped
- 5 large eggs
- ½ teaspoon salt
- freshly milled black pepper
- ½ cup Parmigiano, freshly grated
Preparação
- Preheat a broiler. In a small skillet over medium heat, warm two tablespoons
- of the olive oil. Add the onion and the dried thyme, if using, and sautee
- until the onion wilts, about five minutes. Meanwhile, cut off the stems and
- navels from the zucchini, cut them in half lengthwise, and then cut them
- crosswise into thin slices. Add the zucchini, cover and cook over medium
- heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.
- Just before the zucchini slices are done, add the fresh thyme, if using, and
- the basil or parsley. Place the mixture in a colander to cool and to allow
- excess water to drain out, about ten minutes.
- Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
- pepper to taste, and cheese. Add the drained cooled zucchini and onion.
- Pour the remaining two tablespoons olive oil in a flameproof 12−inch skillet
- or omelet pan and place over medium heat. When it is hot enough to make the
- eggs sizzle, pour in the egg mixture, using a fork or spoon to distribute
- the zucchini evenly. Immediately reduce the heat to low and cook the
- frittata gently until it is set, 12 to 15 minutes. Take care not to overcook
- the eggs or they will lose their delicacy.
- Top finish cooking, slide the pan under the preheated broiler six inches
- from the heat until the top is golden, 0ne to two minutes. Using a spatula
- to loosen the edges from the pan, slide the frittata out onto a serving
- plate. Serve warm or cold, cut into wedges.
