Frittata Di Zuchine

Just 4 u

4 tablespoons olive oil
1 large onion, coarsely chopped
1 teaspoon fresh thyme, chopped; or 1/2 tsp. dry
1−1/2 pounds zucchini
2 tablespoons Italian parsley or fresh basil, chopped
5 large eggs
1/2 teaspoon salt
freshly milled black pepper
1/2 cup Parmigiano, freshly grated
Preheat a broiler. In a small skillet over medium heat, warm two tablespoons
of the olive oil. Add the onion and the dried thyme, if using, and sautee
until the onion wilts, about five minutes. Meanwhile, cut off the stems and
navels from the zucchini, cut them in half lengthwise, and then cut them
crosswise into thin slices. Add the zucchini, cover and cook over medium
heat, stirring a few times, until tender but not mushy, 10 to 12 minutes.
Just before the zucchini slices are done, add the fresh thyme, if using, and
the basil or parsley. Place the mixture in a colander to cool and to allow
excess water to drain out, about ten minutes.

Meanwhile, in a bowl, beat the eggs lightly with a fork. Beat in the salt,
pepper to taste, and cheese. Add the drained cooled zucchini and onion.
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, using a fork or spoon to distribute
the zucchini evenly. Immediately reduce the heat to low and cook the
frittata gently until it is set, 12 to 15 minutes. Take care not to overcook
the eggs or they will lose their delicacy.
Top finish cooking, slide the pan under the preheated broiler six inches
from the heat until the top is golden, 0ne to two minutes. Using a spatula
to loosen the edges from the pan, slide the frittata out onto a serving
plate. Serve warm or cold, cut into wedges.