What’s that? Nani came to visit and left behind no less than six zucchini in your fridge and, because the bottom freezer keeps forming ice at the base and you have to thaw out the whole refrigerator and freezer for 24 hours to melt the ice blocking some tube and thus have to put everything in a cooler or else use it, you want to use it up? ME TOO! What are the odds (may they be ever in your favor)? Well, here’s a handy dandy recipe for ye:
Zucchini Frittata via the Joy of Cooking
1 tablespoon olive oil
1 small onion, thinly sliced
All the zucchini your mom left behind (note: you can use other veggies as desired)
4 – 5 eggs
Salt (not optional) and pepper
¼ tsp parsley
¼ tsp basil or cilantro
1/2 cup grated parmesan
little knob of butter because what recipe is complete without it?
Sauté the onions in olive oil until they begin to soften, then add the zukes until both are nicely cooked/browned (about 10 minutes). Add a pinch of salt and pepper to this mess.
While that is cooking, beat the eggs with salt, pepper, and cheese. Add the butter to the pan to aid the oil, stir, and then pour the egg mixture over the nearly-cooked veggies. They will finish cooking while the eggs cook. Let the frittata cook slowly over low heat until the bottom half is beginning to set.
The Joy of Cooking recipe recommends just finishing off the frittata under broiler for the last 30 – 60 seconds. I am scared of broilers, so I just find a lid that is big enough to cover the pan and the steam does the job for me.