Herb Garden Frittata

By WheretheMagicHappens

This recipe is from "Wake up and Smell the Coffee" Pacific Northwest Edition by Laura Zahn.

This is good served warm, room temperature or chilled.

Ingredients

• 1 medium Onion, thinly sliced
• 1/4 cup Olive Oil
• 3 small Zucchini, thinly sliced
• 6 Eggs, beaten
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 5 tbsp Parmesan Cheese, grated
• 4 tbsp Butter
• 1 tbsp Fresh Parsley, chopped
• 3-4 Basil Leaves, cut into strips
• 1 tbsp Fresh Oregano Leaves, chopped

Details

Servings 6

Preparation

Step 1

In a skillet, saute onion in olive oil until transparent.

Add zucchini and brown lightly.

Reduce heat, let zucchini and onion cook down for 4-5 minutes. Drain oil off and cool.

In a bowl, beat eggs with salt and pepper.

Add zucchini and onion mixture and 4 tablespoons of the cheese.

In a heavy ovenproof 10-inch skillet (black cast iron works best), heat butter until it foams.

Pour egg mixture into the pan. Scatter the herbs on top.,

Keeping the heat very low, cook about 20 minutes until the eggs have barely set.

Sprinkle with remaining cheese.

Put pan under a hot broiler for 30-60 seconds.

Run a sharp knife around the edge of the frittata to loosen it and slide it onto a warm plate.

Cut in wedges to serve.