Cipollini and Zucchini Frittata
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Ingredients
8 eggs
Olive oil, for sautéing
2 small cloves of garlic, minced fine
2 medium Cipollini onions, sliced thin
1 medium zucchini, sliced thin on a mandoline
½ bunch basil
2 tablespoons Whole milk
½ cup parmesan cheese
Directions
- Preheat broiler
- Add Cipollini onions to olive oil and saute until soft on low heat, add minced garlic and saute on medium heat until fragrant, add zucchini and tear basil into the pan and cook until zucchini is tender but not cooked through, season with salt and pepper.
- Blend eggs with the milk, in a blender or with a wire whisk until fully integrated. Pour the egg mixture into saute pan and let sit for 1 minute. When there isn’t much loose egg left in the pan, grate some parmesan on top and place pan under the broiler until cheese is brown on top.
- When slightly cooled, invert onto a plate, slice and serve.
- Serve with a simple salad of fresh organic greens with a good olive oil and lemon juice and some puglese bread and a nice pinot grigio wine. Yum!