A frittata is a type of omelet in which the filling and the eggs are cooked together slowly, and then served cut into wedges. As with most egg dishes, in order for a frittata to be tender and delicate you must not overcook it.
Вј cup milk
Вј cup grated Parmesan cheese
ВЅ teaspoon salt
Liberal seasoning freshly ground pepper
3 tablespoons olive oil
2 medium onions, diced
28-ounce can diced tomatoes, well drained
1 tablespoon minced fresh basil, or 1 teaspoon dried basil
1 small zucchini, halved lengthwise and thinly sliced
- Preheat the oven to 325В°F. Butter a pie plate. (If your plate is glass set the oven at 300В°F.)
- In a large bowl beat together the eggs, milk, Parmesan cheese, salt, and pepper.
- Heat the oil in a large skillet over medium heat. Add the onions and saut for 5 minutes. Add the drained tomatoes and basil, and saut for 10 more minutes (no less), tossing frequently.
- Add the zucchini and cook until tender yet still slightly crisp, about 5 more minutes.
- Add this mixture to the eggs and stir to blend. Pour into the prepared pie plate.
- Bake for 15 to 17 minutes, or until a knife inserted into the center of the frittata comes out almost clean. Cut into wedges and serve immediately.