- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup olive oil
- 1 pound small zucchini, thinly sliced
- 1 clove garlic, minced
- 6 eggs
- 1/2 cup freshly grated Romano or Parmesan cheese
- 3 tablespoons chopped parsley
- Salt and pepper, to taste
Directions
Heat oil in a skillet over medium heat. Add zucchini and cook, stirring until zucchini slices are light golden, 5 to 6 minutes. Add garlic, stir once or twice, then remove pan from the heat.
Beat eggs in a large bowl; add cheese, parsley, salt and pepper. Remove zucchini from the skillet with a slotted spoon and stir into beaten eggs. Return egg mixture to the skillet and cook over medium heat until the bottom of the frittata is set and lightly browned, 5 to 6 minutes.
Turn the frittata over and cook the other side until the bottom is lightly browned, 2 to 3 minutes longer. Slide the frittata onto a serving dish, cut into wedges and serve warm or at room temperature.
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