Frittata Of Zucchini(Vegetarian) - cooking recipe

Ingredients

1 1/2 lb. young firm zucchini (about 4 1/2 c.), chopped
1 medium onion
3 Tbsp. olive oil
6 eggs
salt and pepper to taste
crushed basil to taste

Preparation

Cut the zucchini into small pieces.
Dice and chop the onions. Heat the olive oil in a 10-inch skillet and add the onions and zucchini to it.
Saute the veggies, stirring often, until the onions are golden and the zucchini tender.
Meanwhile, beat the eggs lightly with some salt, pepper and a little crushed basil. When the zucchini is tender, spread the veggies 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.
When the eggs are firm on top, loosen frittata carefully by sliding a spatula around and 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.
Serve it cut in wedges, as a first course or as part of an antipasto.
It can be served hot but is best served at room temperature.
Do not serve it cold.
Serves 6.