by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.