4 tablespoon Monini Extra Virgin Olive Oil Originale
1 large onion --coarsely chopped
1 teaspoon fresh tyme -- chop. or 1/2 tsp. dry
2 tablespoon Italian parsley - chopped
1/2 pound zucchini
1/2 teaspoon salt
1/2 cup Parmigiano -- freshly grated
freshly milled black pepper
Preheat a broiler. In a small skillet over medium
heat, warm two tablespoons of the Originale olive oil.
Add the onion and the dried thyme, if using, and sauté
until the onion wilts, about five minutes. Meanwhile,
cut off the stems and navels from the zucchini, cut them in
half lengthwise, and then cut them crosswise into thin
slices. Add the zucchini, cover and cook over medium
heat, stirring a few times, until tender but not mushy, 10 to
12 minutes. Just before the zucchini slices are done,
add the fresh thyme, if using, and the basil or parsley.
Place the mixture in a colander to cool and to allow excess
water to drain out, about ten minutes.
Meanwhile, in a bowl, beat the eggs lightly with a fork.
Beat in the salt, pepper to taste, and cheese. Add the
drained cooled zucchini and onion.
Pour the remaining two tablespoons olive oil in a flameproof
12-inch skillet or omelet pan and place over medium heat.
When it is hot enough to make the eggs sizzle, pour in
the egg mixture, using a fork or spoon to distribute the
zucchini evenly. Immediately reduce the heat to low
and cook the frittata gently until it is set, 12 to 15 minutes.
Take care not to overcook the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler
six inches from the heat until the top is golden, 0ne to two
minutes. Using a spatula to loosen the edges from the
pan, slide the frittata out onto a serving plate. Serve
warm or cold, cut into wedges.