Preheat oven to 350F.
Zucchini Frittata
- 1 medium zucchini, shredded and gently squeezed to reduce excess moisture
- 1 medium white onion, thinly sliced and cut into 1-inch pieces
- 8 cloves garlic, thinly sliced
- ½ cup shredded parmesan cheese
- 6 eggs
- 1 ½ cups fresh chopped herbs. I used ½ cup each: basil, cilantro and chives
- Salt and pepper to taste
- Olive oil
In an oven-proof skillet over medium heat, sauté the onion for about eight minutes until it softens. Add the garlic and sauté for about three more minutes. Add the zucchini and sauté for another five minutes or so until it is crisp-tender.
While the vegetables cook, beat the eggs in a bowl with the salt and pepper. Stir in the parmesan and the herbs.
Add the eggs to the skillet and using a spatula, gently distribute them evenly to incorporate the zucchini mixture. Cook for about four minutes on the stovetop until the frittata has started to set but is not too browned on the bottom.
Place the skillet in the oven and bake until the frittata is completely firm, about five to 10 minutes.
Remove from oven and let rest for a couple of minutes. Cut into wedges and serve. Pairs nicely with a salad.
