Serve wedges of this frittata with a salad to make a summer supper, or cut it into cubes and spear them with toothpicks to use as an appetizer.
6 MAIN SERVINGS
1 |
pound zucchini |
|
Salt |
½ |
onion, sliced |
3 |
tablespoons minced fresh parsley |
2 |
tablespoons olive oil |
6 |
large eggs |
2 |
ounces Parmigiano-Reggiano |
Shred the zucchini using a coarse grater. Salt liberally (using 2 to 3 teaspoons), stir well and place in a colander to drain for 30 minutes.
Heat the broiler. Combine the onion, parsley and olive oil in a medium nonstick skillet over medium heat. Cook until the onion softens slightly but does not begin to brown, about 5 minutes.
Stir the zucchini in the colander to get rid of as much excess liquid as possible. Add the zucchini to the skillet and cook briefly, stirring to mix well. Reduce the heat to medium-low.
Beat the eggs with a fork in a medium bowl just until they are of a uniform consistency. Add the eggs to the skillet and stir to combine with the vegetables. Cook until the surface just begins to set, about 10 minutes.
Grate the cheese over the top, distributing it as evenly as possible. Place the skillet under the broiler, as far from the flame as possible, and cook until the top is set and the cheese just begins to brown, 3 to 5 minutes.
Let stand at room temperature for 5 minutes. The frittata should be just beginning to pull away from the sides of the skillet. Run a thin spatula under the frittata and shake the pan to free any sticking spots. Slide the frittata cheese side up onto a plate. Cut into wedges and serve.