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Egg Recipe

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This Italian appetizer features Tablespoons olive oil, Large onion, coarsely chopped, Fresh thyme, chopped; or 1/2 teaspoon. dry. It delivers aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 241.7
Dietary: Gluten-free, Vegetarian
Description
This Italian appetizer features Tablespoons olive oil, Large onion, coarsely chopped, Fresh thyme, chopped; or 1/2 teaspoon. dry. It delivers aromatic, well-seasoned taste. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 Tablespoons olive oil
  • 1 Large onion, coarsely chopped
  • 1 teaspoons Fresh thyme, chopped; or 1/2 teaspoon. dry
  • âÂÂ1/2 pounds zucchini
  • 2 Tablespoons Italian parsley or fresh basil, chopped
  • 5 Large eggs
  • 1/2 teaspoons Salt
  • 1/2 cups Parmigiano, freshly grated
Directions
  1. 1
    freshly milled black pepper Preheat a broiler.
  2. 2
    In a small skillet over medium heat, warm two tablespoons of the olive oil.
  3. 3
    Add the onion and the dried thyme, if using, and sautee until the onion wilts, about five minutes.
  4. 4
    Meanwhile,
  5. 5
    cut off the stems and navels from the zucchini,
  6. 6
    cut them in half lengthwise, and then
  7. 7
    cut them crosswise into thin slices.
  8. 8
    Add the zucchini,
  9. 9
    cover and
  10. 10
    cook over medium
  11. 11
    heat , stirring a few times, until tender but not mushy, 10 to 12 minutes.
  12. 12
    Just before the zucchini slices are done, add the fresh thyme, if using, and the basil or parsley.
  13. 13
    Place the mixture in a colander to cool and to allow excess water to drain out, about ten minutes.
  14. 14
    Meanwhile, in a bowl, beat the eggs lightly with a fork.
  15. 15
    Beat in the salt, pepper to taste, and cheese.
  16. 16
    Add the drained cooled zucchini and onion.
  17. 17
    Pour the remaining two tablespoons olive oil in a flameproof 12âÂÂinch skillet or omelet pan and
  18. 18
    place over medium
  19. 19
    heat .
  20. 20
    When it is hot enough to
  21. 21
    make the eggs sizzle,
  22. 22
    pour in the egg mixture, using a fork or spoon to distribute the zucchini evenly.
  23. 23
    Immediately reduce the heat to low and cook the frittata gently until it is set, 12 to 15 minutes.
  24. 24
    Take care not to overcook the eggs or they will lose their delicacy.
  25. 25
    Top finish cooking, slide the pan under the preheated broiler six inches from the
  26. 26
    heat until the top is golden, 0ne to two minutes.
  27. 27
    Using a spatula to loosen the edges from the pan, slide the frittata out onto a serving plate.
  28. 28
    Serve warm or cold, cut into wedges

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 241.7kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 4.2g22%
Cholesterol 233.1mg78%
Sodium 2518.1mg105%
Total Carbohydrate 3.1g2%
Dietary Fiber 0.8g4%
Sugars 1.8g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, basil, broiling, chopped, coarsely, dry, egg, eggs, fresh, freshly, grated, italian, large, oil, olive, onion, parmigiano, parsley, pounds, recipe
Read it online: https://www.chefs-mate.com/recipe/egg-recipe-48/