ZUCCHINI, TOMATO AND BASIL FRITTATA
Source of Recipe
rgm
List of Ingredients
3 tablespoons olive oil
1 large onion, finely diced
1 (14-ounce) can diced tomatoes, drained well, juice reserved
2 small zucchini, halved lengthwise and thinly sliced
8 large eggs
one-third cup grated Parmesan cheese
2 tablespoons fresh basil, minced, or one-half teaspoon dried
one-half teaspoon salt
freshly ground black pepper, to taste
Recipe
Heat two tablespoons of the oil in a 10-inch nonstick skillet over medium heat. Add the onion and saute until softened, about 10 minutes. Add the drained tomatoes and cook slowly with the onions until the onions are very tender, about 10 more minutes. Stir in the zucchini and cover the pan. Cook, stirring often, until the zucchini is tender, about 10 minutes.
Add a little of the reserved tomato liquid if the vegetables begin to stick. Scrape mixture into a bowl and let cool.
Clean the skillet and then pour in the remaining oil and swirl it around the pan to coat the sides and the bottom. If you are not using a nonstick skillet, you may need more oil. Heat the pan over medium heat.
Meanwhile, beat the eggs thoroughly. Beat in the cheese, basil, salt and pepper. Stir in the zucchini mixture. Pour into the prepared pan.
After about five minutes, when the edges begin to set, loosen the edges of the frittata with a heat-proof rubber spatula. Tilt the pan to allow the uncooked egg to reach the bottom of the pan. It should take about 15 minutes for the frittata to become almost completely set.
Meanwhile, preheat the broiler. When the frittata is nearly cooked, slide the pan under the broiler for a minute or so, until the top is set.
Let frittata cool for 10 minutes before cutting it into wedges to serve. Makes four servings.
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