Frittata Di Zucchine (Zucchini Frittata) - cooking recipe

Ingredients

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped (optional) or 1/2 teaspoon dried thyme, crushed (optional)
1 1/2 lbs zucchini
2 tablespoons Italian parsley or 2 tablespoons fresh basil, chopped
5 large eggs
1/2 teaspoon salt
black pepper (to taste)
1/2 cup freshly grated parmigiano-reggiano cheese (parmesan cheese)

Preparation

Preheat broiler (the one in your oven, not the BBQ grill).
In a small frying pan over medium heat, warm two tablespoons of the olive oil.
Add the onion and dried thyme (if using it).
Saute until the onion wilts (about five minutes).
Prepare the zucchini by cutting off the stems and blossom ends, cut them in half lengthwise, and then cut them crosswise into thin slices.
Add the zucchini, cover and cook over medium heat, stirring occasionally (until tender but not mushy- about 10 to 12 minutes).
Just before the zucchini slices are done, add the fresh thyme (if using it) and the basil OR parsley.
Place the mixture in a colander to cool and allow excess water to drain out (about ten minutes).
In a bowl, beat the eggs lightly with a fork.
Beat in the salt, pepper, and cheese.
Add the drained cooled zucchini and onion mixture.
Pour the remaining two tablespoons olive oil in a flameproof 12-inch skillet or omelet pan and place over medium heat.
When it is hot enough to make the eggs sizzle, pour in the egg mixture, making sure the zucchini mixture is distributed evenly.
Immediately reduce the heat to low and cook the frittata gently until it is set (about 12-15 minutes).
Be careful not to overcook the eggs.
To finish cooking, slide the pan under the preheated broiler six inches from the heat until the top is golden (about 1-2 minutes more).
Use a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
Serve warm or cold, cut into wedges.