Serves 4 with leftovers. Adapted from “Cooking from Above: Italian,” by Laura Zavan (Hamlyn).
Ingredients
2 tablespoons olive oil
1 garlic clove, peeled and smashed, but left whole
3 medium zucchini, sliced into thin rounds
12 eggs
1/2 cup shredded Parmesan
1/2 bunch of mint, chopped fine
1/2 bunch of basil, chopped fine
Salt and pepper to taste
Directions
Heat a little oil in a skillet and add garlic clove and zucchini. Cook, stirring, over high heat for 5 minutes. Remove garlic.
Briskly beat the eggs in a large bowl with a fork. Add the shredded Parmesan, the herbs, salt and pepper. Pour the egg mixture over the zucchini, then cook over medium- high heat, shaking the pan frequently. When the eggs start to set at the edges, bring them to the center using a wooden spoon.
As soon as the base is set, place a large plate over the skillet and quickly invert it. Add 1 tablespoon olive oil to the skillet, then slide the frittata back into the skillet to brown on the second side. Serve hot, with a salad, or cold, cut into cubes.
