True Taste of Italy

Frittata with Zucchini and Onions (Frittata con Zucchine e Cipolle) is a great frittata recipe, especially if you were unsure what to do with that zucchini and onion sitting in the refrigerator.  Just mix these 2 vegetables into your egg mixture for a delicious Italian-style omelet.

Ingredients for Frittata with Zucchini and Onions:

• 8 eggs
• 3 tablespoons olive oil
• 1 large zucchini, thinly sliced
• 1 small onion, thinly sliced

Directions for Frittata with Zucchini and Onions:

• Beat eggs with wire whisk for 2 to 3 minutes in medium bowl.  Add salt and pepper to taste and mix well.
• Heat olive oil in large non-stick skillet over medium heat.  Add zucchini slices and onion and sauté until tender.
• Pour egg mixture into skillet, cover and cook over medium heat.  When edges are firm, separate egg from skillet with spatula.  Tilt skillet so uncooked egg on top runs to bottom of skillet and cooks.
• When egg mixture is no longer runny on top, place large plate over skillet and flip frittata so that uncooked part is facing up.  Slide uncooked side into skillet to finish cooking.
• Remove frittata from skillet onto lace, cut into wedges and serve.

Serves 4 to 6.