Frittata with zucchini
A great summer dish that can be eaten with any meal.
2 eggs
3/4 cup sliced zucchini
2 Tbsp. extra virgin olive oil
salt to taste
1. Sauté the zucchini in a 6" nonstick pan with the olive oil. Be careful not to brown them. If they get to dry add a spoon of water.
2. In a bowl beat the two eggs and a pinch of salt with a fork.
3. When the zucchini are cooked put them in the eggs and mix well.
4. Put the eggs and zucchini back in the pan and cook at a low heat.
5. When the frittata starts to brown turn it over and cook the other side until it starts to brown too.
6. Cut the frittata into wedges and serve.
If you are having trouble flipping the frittata without breaking it try putting a plate over the pan like a lid and then turn the pan over so the frittata falls to the plate. Once you have the frittata on the plate you can let it slide back into the pan.
Use it as an appetizer or in the place of a meat dish with a salad. It is a very flexible dish. On a hot day let cool off and eat it at room temperature too.