Prep time : 15 minutes Cook tie : 30 minutes Serves 4
2 tablespoons olive oil
1 small red onion , finely chopped
2 garlic cloves , finely chopped
2 medium-size zucchini , halved length-wise and thinly sliced
1 package (10 ounces) frozen spinach , thawed and squeeze dry
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon black pepper
6 eggs , lightly beaten
2/3 cup grated Parmesan cheese
1 tablespoon butter or margarine
1 . In a large nonstick ovenproof skillet over moderate heat , heat oil 1 minute . Add onion and garlic and cook , stirring occasionally , until soft --- about 5 minutes .
2 . Add zucchini and cook , stirring frequently until crisp tender --- about 3 minutes . Add spinach , basil , salt and pepper and cook until spinach is tender and dry --- about 5 minutes .
3 . In a large bowl , whisk together eggs and Parmesan cheese . Add vegetable mixture and stir until well combined .
4 . Preheat the broiler ; Wipe the skillet clean , set over moderate heat , add butter and heat until bubbly. Pour in egg mixture and immediately reduce heat to as low as possible . Cook without stirring until the bottom and sides are set , but the top is runny ---about 12 minutes .
5 . Transfer to the broiler , set 6 inches from the heat and broil until the top is just set --- about 2 minutes . Loosen the frittata with a small metal spatula and slide it onto a large platter . Cut into 4 wedges and serve either hot or at room temperature .
Broccoli Frittata :
Prepare as directed , substituting 4 cups broccoli florets for zucchini and spinach . Blanch broccoli for 2 minutes before coarsely chopping and sautéing in olive oil --- make 4 servings .
Pepper Frittata :
Prepare as directed , substituting 2 cored seeded and diced medium-size sweet pepper a (1 red and 1 green) for zucchini and spinach . Makes 4 servings