Italian Frittata

Italian Frittata

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  • 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


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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