Number of servings : 4
Cooking time: 30 minutes
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
30 mL (2 tbsp) olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 medium-size zucchini, halved lengthwise and thinly sliced
1 pkg (284 g /10 oz) frozen spinach, thawed and squeezed dry
50 mL (1/4 cup) chopped fresh basil
2 mL (1/2 tsp) salt
1 mL (1/4 tsp) black pepper
6 eggs, lightly beaten
150 mL (2/3 cup) Parmesan cheese
15 mL (1 tbsp) butter or margarine
- In a large nonstick ovenproof skillet over moderate heat, heat oil 1 minute. Add onion and garlic and cook, stirring occasionally, until soft; about 5 minutes. Add zucchini and cook, stirring frequently, until crisp-tender; about 3 minutes. Add spinach, basil, salt, and pepper and cook until spinach is tender and dry; about 5 minutes.
- In a large bowl, whisk together eggs and Parmesan. Add vegetable mixture and stir until well combined. Preheat the broiler. Wipe the skillet clean, set over moderate heat, add butter, and heat until bubbly. Pour in egg mixture and immediately reduce the heat to as low as possible. Cook without stirring until the bottom and sides are set, but the top is runny; about 12 minutes.
- Transfer to the broiler, set 15 cm (6 inches) from the heat, and broil until the top is just set; about 2 minutes. Loosen the frittata with a small metal spatula and slide it onto a large platter. Cut into 4 wedges and serve either hot or at room temperature.
Imported on 2011-01-20 16:41:26 — Original ID:267