Zucchini and Parmesan Frittata

Ingredients

• 10 large eggs
• 2 zucchini
• 1 yellow onions
• 3 oz grated parmesan cheese
• 3 tbsp extra virgin olive oil
• 1/4 cup whole milk
• 1 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 oz fresh basil(optional)

Method

1. 1

   Heat the oven to 375F.

2. 2

   Slice the zucchini into thin coins and salt them lightly. Let them sit 5 minutes, then pat dry so the frittata does not turn watery.

3. 3

   Cook the sliced onion in the olive oil in a 10-inch oven-safe skillet for 5 minutes, then add the zucchini and cook 6 minutes more until tender and lightly browned.

4. 4

   Beat the eggs with the milk, most of the parmesan, salt, and pepper, and pour into the pan.

5. 5

   Cook undisturbed on the stove for 3 minutes until the edges set, then scatter the remaining parmesan and move to the oven for 12 to 15 minutes.

6. 6

   The center should be just firm. Rest 5 minutes, then cut into wedges and top with torn basil.

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