¼ cup best-quality olive oil, divided½ med. yellow onion, thinly sliced 2-3 zucchini/summer squash, shredded 4 to 6 basil leaves, torn into pieces. 8 eggs ¼ cup grated Parmesan cheese ½ tsp. salt
Heat the broiler. In a 10” nonstick skillet, heat 2 Tbsp. olive oil over med. heat. Add the onion & cook until it softens, about 5 mins. Add the zucchini/summer squash & cook until it's no longer moist & begins to clump together, about 10 mins. Remove from heat. While zucchini is cooking, beat eggs with a fork until they are ropy & well-mixed but not foamy (they should be somewhat light in color). Stir the cheese, salt & basil leaves into the egg mixture & then add cooked zucchini. Stir for a minute after you've added the zucchini in order to cool it slightly. Return pan to heat & add the remaining 2 Tbsp. olive oil. When oil is hot, pour in the egg mixture & immediately reduce the flame to med-low. The bottom of the egg mixture should set very quickly. Gently lift the sides with a fork & pull them toward the center, allowing the loose egg mixture to run underneath. Cook this way until the eggs are almost set, about 5 minutes. The mixture should look like very loose scrambled eggs, with a little liquid remaining. Place the pan under the broiler until the eggs are puffed and lightly browned, about 45 seconds. Cool slightly before carefully sliding the frittata onto a serving plate. Serve warm or at room temperature.
Adapted from recipe submitted by member Kevin Rafter