Frittata Di Zuchine (Zucchini Frittata)

Directions

1. Preheat a broiler. In a small skillet over medium heat, hot two Tbsp. of the extra virgin olive oil. Add in the onion and the dry thyme, if using, and sautee till the onion wilts, about five min. Meanwhile, cut off the stems and navels from the zucchini, cut them in half lengthwise, and then cut them crosswise into thin slices. Add in the zucchini, cover and cook over medium heat, stirring a few times, till tender but not mushy, 10 to 12 min. Just before the zucchini slices are done, add in the fresh thyme, if using, and the basil or possibly parsley. Place the mix in a colander to cold and to allow excess water to drain out, about ten min.
2. Meanwhile, in a bowl, beat the Large eggs lightly with a fork. Beat in the salt, pepper to taste, and cheese. Add in the liquid removed cooled zucchini and onion.
3. Pour the remaining two Tbsp. extra virgin olive oil in a flameproof 12-inch skillet or possibly omelet pan and place over medium heat. When it is warm sufficient to make the Large eggs sizzle, pour in the egg mix, using a fork or possibly spoon to distribute the zucchini proportionately. Immediately reduce the heat to low and cook the frittata gently till it is set, 12 to 15 min. Take care not to overcook the Large eggs or possibly they will lose their delicacy.
4. Top finish cooking, slide the pan under the preheated broiler six inches from the heat till the top is golden brown, 0ne to two min. Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate. Serve hot or possibly cool, cut into wedges.
5. NOTES : Serves four to six people. c 1996 thrive@the healthy living experience
6. Here is a truly lovely dish. The cooked zucchini and onion make
7. this frittata delightfully sweet.