Zucchini Frittata, Italy
- 1 pound zucchini
- 1 pound sweet onions
- 3 tablespoons extra virgin olive oil
- ¼ cup minced parsley
- Sea salt and freshly ground pepper
- 8 large eggs, beaten
Slice the zucchini and onions crosswise very thinly, preferably on a mandolin. Heat 2 tablespoons of the oil in a large skillet over medium heat and saute the vegetables for 10 minutes, until tender and just softening but not yet brown. Stir in the parsley, season with salt and pepper, and set aside to cool for 5 minutes. When slightly cooled, pour the vegetables into a large bowl with the eggs and mix thoroughly. Season again with salt and pepper.
Preheat the broiler to high and place an oven rack on the lowest position.
Heat a 10-inch nonstick saute pan over medium heat with the remaining 1 tablespoon oil. Swirl the oil around the pan, then pour in the egg mixture, tilting the pan to spread it evenly. Reduce the heat to low and cook for 15 minutes, running a spatula around the edges and shaking occasionally, until the center of the frittata is set around the edges.
Transfer the pan to the oven and cook for an additional 5 minutes, until set in the middle.
Use and oven mitt to take the pan out of the oven and slide the frittata onto a plate. Scatter additional minced parsley over the top and serve warm or at room temperature.