Zucchini frittata

Steps

1. 1

   Slice the zucchini into thin half-moons and thinly slice the onion. Sauté them in the olive oil until tender and lightly golden.

2. 2

   Whisk the eggs with the Parmesan, salt, and sliced basil.

3. 3

   Fold the vegetables into the eggs, then return everything to a nonstick skillet over low heat.

4. 4

   Cook gently until the edges are set and the center is still soft. Finish under the broiler for 1 to 2 minutes, or carefully flip to cook the second side.

5. 5

   Let it rest for a few minutes before slicing and serving.