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Zucchini Frittata with Marjoram

Ready In: 45 Minutes

Prep Time: 20 Minutes

Cook Time: 16 Minutes

Serves 4

Toss the zucchini with 1 teaspoon salt and set it aside in a colander for 20 to 30 minutes. Rinse briefly, then squeeze dry.
Warm half the oil in a wide skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until it's dry and flecked with gold in a few places, about 6 minutes. Transfer the zucchini to a bowl and wipe out the pan.
Preheat the broiler. Beat the eggs with a few pinches of salt and some pepper, then stir in the garlic, zucchini, marjoram, and cheese. Add the remaining oil to the pan and, when it's hot, add the eggs. Lower the heat, cook for a minute or so, then give the pan a few jerks to make sure the eggs are loose on the bottom. If they're sticking, loosen them carefully with a thin rubber spatula. Cook over medium-low heat until the eggs are set and the top is nearly dry, about 10 minutes. Put the frittata 4 to 6 inches under the broiler to finish cooking the top.
Zucchini Frittata with Basil
Basil is another wonderful herb with squash. Add a few tablespoons chopped basil leaves to the eggs in place of the marjoram-or stir in a few tablespoons Pesto, and omit the cheese.
Zucchini Frittata with Ricotta
Add 1/2 to 1 cup ricotta cheese to the eggs.
Zucchini Frittata with Salsa Verde
In place of the chopped fresh herbs, stir 1/4 cup Salsa Verde (or any of its variations into the eggs.
Zucchini Frittata with Walnuts or Pine Nuts
Once the top of the frittata is nearly set, cover it lightly with toasted walnuts or pine nuts.