Frittata with Zucchini
1/2 onion, chopped
3-4 cloves garlic, slivered
1-2 medium zucchini, shredded or chopped
1 tablespoon olive oil
1 ear corn, cooked and scraped from the cob
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1/4 teaspoon dried thyme
4 eggs
1/2 cup freshly grated Pecorino Romano cheese
snipped fresh basil, several leaves
1/4 cup freshly grated Parmigiano-Reggiano cheese
Cook the onion, garlic, and zucchini in 1/2 tablespoon oil, using an
oven-proof 9 or 10 inch skillet for about 8 to 10 minutes. Add the corn,
salt, pepper and thyme and transfer mixture to another bowl. Whisk the
eggs and add Romano cheese and snipped herbs . Reheat the pan with the
remaining oil and pour in the eggs and then scatter the cooked
vegetables evenly over the egg mixture. Reduce to medium low and cook
about 8 minutes but do not stir. It should be set but perhaps a little
soft still in the center and browning on the bottom. Sprinkle the
Parmigiano-Reggiano cheese over and place under a hot broiler for 3-4
minutes, or until cheese is brown.
Casseroles Main Dishes Side Dishes Vegetable Dishes Vegetarian |
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