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Categories:
eggs cold water salt freshly ground pepper freshly grated Parmesan cheese olive oil zucchini garlic thyme
Viewed: 57 - Published at: 4 years agoIngredients
- 6 large eggs
- 1 teaspoon cold water
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup freshly grated Parmesan cheese
- 5 tablespoons pure olive oil
- 6 small zucchini (1 1/2 pounds), cut into 1/4-inch slices
- 1 garlic clove, minced
- 2 teaspoons chopped fresh thyme
Method
- In a bowl, whisk the eggs, water, salt and pepper.
- Stir in the cheese.
- In a medium nonstick skillet, heat 3 tablespoons of the olive oil.
- Add the zucchini; cook over moderately low heat until just softened, 5 minutes.
- Add the garlic and cook, stirring, for 2 minutes.
- Let cool; then stir into the egg mixture.
- Preheat the broiler.
- In the skillet, heat the remaining 2 tablespoons of oil over moderate heat.
- Add the egg mixture, cover, reduce the heat to low and cook until firm, about 5 minutes.
- Uncover and broil for 2 minutes, or until golden brown.
- Slide the frittata onto a serving plate and sprinkle with the thyme.
- Serve at room temperature.
