3/4 lb. small zucchini, washed and dried
1 1/2 T. olive oil, divided
1/4 t. sea salt or table salt and freshly ground pepper
2 T. coarsely chopped fresh basil
7 eggs, lightly beaten
2 T. cream or milk
1/2 c. grated cheese – your favorite (I like 4-way Mexican)
Preaheat broiler.
Trim away ends of zucchini, and cut in half lengthwise.
Toss on baking sheet with 1 T. olive oil (do not worry about seasoning at this stage)
Arrange zucchini on baking sheet, cut side up. Broil until lightly browned
Turn zucchini over and broil on skin side until just tender
Place zucchini on cutting board and slice crosswise about 3/8 inch thick.
Heat 10 inch flameproof nonstick skillet over moderate heat
Stir zucchini and basil into beaten eggs. Add 1/8 t. salt and pepper to taste.
Add 1/2 T. olive oil and use a brush to coat entire inside pan.
Pour egg mixture in pan.
Let eggs cook without stirring until they just begin to set, 1-2 minutes (watch closely)
Then life edges with a rubber spatula to let the uncooked egg run underneath.
Continue cooking until eggs are almost cooked, but still a little moist on top.
Place skillet under broiler until eggs are no longer moist, about 30 seconds.
Sprinkle cheese on top and broil again until cheese melts, about 30 seconds.
Immediately slide the frittata onto serving platter and let cool at least 10 minutes, or can serve at room temperature.
(Adapted from Michael Chiarello)
