SERVES 2
SERVES 2
A light and easy breakfast, lunch, or dinner. For dinner, I often serve this with a simple green salad.
4 large eggs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
½ cup julienned zucchini
Sprinkle of grated Parmesan cheese
1 medium tomato, seeded and diced
10 fresh basil leaves, chopped
Preheat the oven to 350° F.
Whisk the eggs in a bowl with a splash of water. Add a dash of salt and pepper. Place a medium sauté pan (with an ovenproof handle) over medium heat. When the pan is hot, add the olive oil. Sauté the onion until crispy brown, about 10 minutes, then set aside half the onion for a garnish. Add the zucchini to the remaining onion in the hot pan and sauté for a few minutes.
Add the beaten eggs to the sauté pan. Immediately sprinkle with the grated cheese and remove from the heat.
Place the pan in the preheated oven. (If you do not have a sauté pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden.
While the frittata is baking, in a separate bowl mix the tomato, basil, and salt and pepper to taste. Top the cooked frittata with the tomato mixture and garnish with crispy onions.