Zucchini Frittata

Name: Zucchini Frittata
Ingredients: 1 1/2 teaspoons olive oil, less if desired; 2 small to medium zucchini, peeled and sliced into 1/4-inch rounds; 2 pinches of dried herbs (oregano, dill, thyme or marjoram); 2 large eggs plus 1 large egg white; 3 tablespoons grated Parmesan, more if desired; Salt and black pepper

6 ingredients

14 steps

Ingredients

1 1/2 teaspoons olive oil, less if desired
2 small to medium zucchini, peeled and sliced into 1/4-inch rounds
2 pinches of dried herbs (oregano, dill, thyme or marjoram)
2 large eggs plus 1 large egg white
3 tablespoons grated Parmesan, more if desired
Salt and black pepper

Directions

1

Heat a broiler with a rack set about 6 inches below the heat.
2

Meanwhile, place a 10-inch broiler-safe skillet over medium heat for 1 minute.
3

Add the olive oil and heat until shimmering.
4

Add the zucchini and shake or stir the pan until it is lightly browned and softened, about 5 minutes.
5

As it cooks, add the herbs, rubbing between your fingers as you sprinkle them.
6

In a mixing bowl, beat the eggs and egg white with a fork until foamy.
7

Add 2 tablespoons of the cheese and beat until well combined.
8

Season with salt and pepper to taste, using salt sparingly because the Parmesan is salty.
9

Pour the egg mixture evenly over the zucchini and continue to cook over medium-low heat until solidified, about 3 minutes.
10

Gently shake the pan, making sure the eggs coat the zucchini.
11

If desired, use a spatula to lift the edge and let the uncooked eggs run underneath.
12

Sprinkle the eggs with the remaining 1 tablespoon cheese, or more if desired.
13

Put the pan under a broiler and broil until the whole frittata is lightly puffed and lightly browned on the surface, about 2 minutes.
14

Cut into quarters and serve.