| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Italian |
Vegetables, Italian |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
sm |
Zucchini; diced |
|
|
Salt |
|
|
Crushed red pepper flakes |
| 6 |
lg |
Eggs; lightly beaten |
| 2 |
|
Green onions; thin slice |
| 1/3 |
c |
Minced fresh herbs |
| 1 |
c |
Mozzarella cheese; grated |
| 1 |
ts |
Balsamic vinegar |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
A mixture of several kinds of fresh herbs is preferable, such as thyme,
basil, oregano and/or tarragon. 1. Heat the broiler. Place a 10-inch
skillet over high heat. when it is hot, add oil. Heat briefly then add
zucchini, salt and pepper. Cook, stirring occasionally, until zucchini
begins to soften, about 3 minutes. 2. Reduce the heat to medium-low; add
the eggs, green onions and herbs. Cook gently, using a fork to lift the
cooked portions from the sides of the pan so the uncooked centre flows
underneath. Cook until the frittata is almost set, 4 to 5 minutes. Scatter
the mozzarella over. 3. Transfer pan to the heated broiler. Broil just
until the top is lightly browned and set, 30 to 45 seconds. Brush with the
vinegar and sprinkle Parmesan over. Serve hot or at room temperature.
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