Zucchini Frittata
3 small zucchini, finely julienned
1 medium onion, finely julienned
olive oil
salt
1 tablespoon fresh basil, chopped
4 eggs, the fresher the better
4 tablespoons cream
salt and freshly ground pepper to taste
splash of tabasco sauce
6 tablespoons of crumbled chevre or feta cheese
1 cup chopped tomatoes (optional)
- In a heavy 10 inch frying pan, over medium-low heat, sauté zucchini and onion in olive oil. Season lightly with salt (this will help the zucchini wilt and cook more quickly). Toss in basil and stir slightly.
- Beat together eggs, cream, salt, pepper, and tabasco.
- Spread zucchini evenly in pan and pour egg mixture over all. Sprinkle cheese on top.
- Cover, turn heat way down and let cook for 7 to 10 minutes. Check occasionally. The dish is ready when the eg gis puffed up and just firm.
- Optional – serve topped with chopped tomatoes
Serves 2-4.
