Serving Size: 3
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, pressed or minced
2 medium zucchini, about 3 cups sliced
1/2 teaspoon salt or to taste
Freshly ground pepper — to taste
4 large eggs
2 tablespoons fresh basil, finely chopped
2 tablespoons flat-leaf Italian parsley, minced
2 tablespoons Parmesan cheese
Heat 1/2 Tbsp. oil in a 10-inch, heavy-bottomed, oven-proof skillet. Add onion and sauté until tender and translucent.
Stir in garlic and zucchini and continue sautéing until squash is just tender. Season with salt and pepper and remove from heat. In a mixing bowl, whisk together eggs, basil and parsley. Stir in sautéed vegetables. Add remaining 1/2 tablespoon oil to same skillet over medium heat, tilting pan to coat bottom and sides. Add egg-vegetable mixture, spreading evenly. Reduce heat to low and cover pan. Cook 10 to 15 minutes, until set. Preheat broiler. Sprinkle grated cheese on top of frittata if desired and broil briefly until lightly browned. Cut into 3 wedges. Serve immediately from the pan or transfer to a large round plate or platter.