Ida’s Frittata di Zucchini (Zucchini Omelet)

This easy and delicious egg dish may be served warm or cold.  It makes a great main course for brunch or lunch, or cut into pie-shaped wedges or squares as an hors d’oeuvre (if serving in squares, put a toothpick in each).

1 onion
2 cloves garlic, chopped
parsley, chopped
6 eggs
6 to 8 zucchini (medium-sized)
Olive oil
3 handfuls of grated Parmesan cheese
Salt and pepper
10”x2” pan
2 Italian sausages, browned and crumbled (optional)

Wash and cut zucchini (quarter lengthwise and cut into 1/2 inch ovals).  Sauté chopped onion and garlic in oil until translucent.  Add zucchini, parsley, salt and pepper and cook until tender.

Beat eggs well.  Add grated Parmesan cheese to mixture and pour over zucchini, stirring gently to get eggs down to the bottom of the pan and around the edges.  Form into a round pie shape.  As soon as the bottom is solid and browned, put it under the broiler until the top is set and browned. 

Ida’s Tip: Put a flat dish over the pan and flip the frittata over to check if the bottom is well browned.  If not, put it under the broiler to brown.  If the sausage is used, crumble and brown and add to the zucchini mixture while it is cooking.