We ate this dish a lot growing up in my house and now it’s a perfect weekend lazy brunch or even a fast family supper. It is served at room temperature, cut into wedges. Get creative with your vegetables – asparagus and bell peppers are some of my favorites but the key to the dish is olive oil, garlic, and lots of freshly grated Parmesan.
- 2 garlic cloves, sliced
- 1 tablespoon olive oil
- 2 medium zucchini - thinly sliced into rounds
- 8 eggs
- ¼ cup milk
- Kosher salt and freshly grated black pepper
- ½ cup freshly grated Parmesan
- Preheat the broiler. Sauté garlic in 1 tablespoon of olive oil in a medium nonstick pan over medium heat for 1 minute to infuse flavor. Add the sliced zucchini and cook until tender, but not cooked through, about 2 minutes. Season with salt and pepper.
- Whisk the eggs with the milk, ½ teaspoon salt, ¼ teaspoon pepper, and the Parmesan cheese. Pour the egg mixture into the sauté pan and allow it to cook, undisturbed for 1 minute. Push the egg from the outside to the center, filling in the spots with the uncooked egg. When there isn't much loose egg left in the pan, place pan in the broiler for 3 to 4 minutes, until egg is set. Serve cut into wedges.
- Take pan out of broiler, and allow frittata to cool in pan for 5 minutes. Invert plate on top of pan and turn over. Slice into wedges and serve.
Serving size: Serves 6