Serves 6
• 1½ lbs. young, firm zucchini (about 4½ cups chopped)
• 1 medium onion
• 3 Tbs. olive oil
• 6 eggs
• salt and pepper to taste
• basil, crushed, to taste
1. Cut the zucchini into small dice and chop the onion. Heat the olive oil in a 10-inch skillet and add the onions and zucchini to it. Sauté the vegetables, stirring often, until the onions are golden and the zucchini tender.
2. Meanwhile, beat the eggs lightly with some salt, pepper, and a little crushed basil. When the zucchini is just tender, spread the vegetables around in the pan evenly and pour the eggs over them. Lower the flame and cover the pan. Cook the frittata this way until the eggs are completely set, about 15 to 20 minutes. Check it occasionally to see if it is puffing up in a bubble, in which case pierce it once or twice with a sharp knife.
3. When the eggs are firm on top, loosen the frittata carefully by sliding a spatula around under it. Then place a plate upside down over the top of the pan like a lid and invert it, dropping the frittata out onto it. Slide it carefully back into the pan with the top side down and brown it for a few minutes. Then turn it out onto a serving plate.
4. Serve the frittata cut in wedges as a first course or as part of an antipasto. It can be served hot but is best when served at room temperature. Do not serve it cold.
