Frittata’s are great not only for brunch but also for a light summer dinner. Two of the best things about summer are tomatoes and zucchini from the garden or a farmer’s market or a wonderful neighbor who has too much for their own use. Got to love those people! Leftovers make a pretty good panino!
Makes 4 Servings
1 Tbsp. EVO
1 small red onion, diced
1 clove garlic, minced
1 cup unpeeled zucchini, diced
1 cup tomatoes, chopped
½ cup homogenized milk
1 tsp. fresh basil or a combination of basil, fresh oregano & Italian parsley
½ tsp. salt
¼ tsp. freshly ground black pepper
2 Tbsp. Parmigiano Reggiano, freshly grated (you could use more cheese if you like, I usually do)
Preheat broiler. Heat EVO in a12” frying pan with an ovenproof handle, over medium heat; sauté onions and zucchini until onions soften; add garlic and continue sautéing for another minute. Add the tomatoes and continue to sauté for a few more minutes.
In medium bowl, beat the eggs until just blended. Stir in milk; basil, salt and pepper. Pour over the vegetables in the frying pan and cook over medium heat, lifting mixture with a spatula to allow uncooked egg to run to the bottom. Cook until just set but still moist, approximately 5 minutes. Sprinkle the top of the frittata with the Parmigiano Reggiano. Place under broiler for about 1 minute or until frittata is puffed and slightly browned. Cool for a few minutes, then cut into four wedges and serve immediately.