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Zucchini Frittata


Ready In: 45 Minutes
Prep Time: 25 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

Zucchini Frittata

DIRECTIONS

  • Place the shredded zucchini in a dish towel or several layers of cheesecloth, and squeeze out as much liquid as possible (gather the ends of the towel and twist hard).
  • Heat the oil and the butter or margarine in a large oven-proof skillet (preferably nonstick), and sauté the onion and garlic for 30 seconds. Add the zucchini, and cook the vegetables over moderately low heat, stirring often, until the zucchini is just tender. If any liquid collects in the pan, pour it off.
  • Meanwhile, in a medium bowl, beat the egg whites, whole eggs, milk, oregano, basil, salt, black pepper, pepper sauce or cayenne, and 2 tablespoons of the Parmesan. Add this to the zucchini mixture, and cook the ingredients, stirring them often, until the eggs begin to set.
  • Sprinkle the frittata with the remaining Parmesan, and place the pan under the broiler (if it fits) or in a very hot oven (500°) until the top of the frittata is lightly browned (this just takes a few minutes, so stay with it to be sure the cheese does not burn). Let the frittata stand for a few minutes before slicing it into wedges.
  •  SAVE