Ingredients
8 large fresh eggs
5 tbsp extra virgin olive oil
3 tbsp finely chopped onion
675 g fresh zucchini, washed, dried, and thinly sliced
1 tsp salt
Freshly ground black pepper as per taste
Preparations
In a 25-cm nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring constantly, for about 1 minute, until softened.
Add the zucchini (the pan will be full) and season with 1/2 teaspoon of salt and a generous grinding of pepper. Cover and cook for 5 minutes, shaking the pan occasionally and stirring once. Remove the lid and cook the zucchini, stirring frequently with a wooden spatula, until the slices are tender but not falling apart,10 to 15 minutes. This may be done in advance.
When ready to make the Frittata, beat the eggs thoroughly in a bowl. Season with the remaining 1/2 teaspoon of salt and more pepper to taste. Reheat the zucchini over moderate heat, if necessary. Pour the eggs over the zucchini and stir with a wooden spatula so that the eggs penetrate and coagulate. Spread the zucchini evenly in the pan and leave for 3 minutes. When you hear a frying noise, invert the skillet to unmold the Frittata onto a plate. Slide the Frittata back into the skillet with the uncooked side down. Leave for 2 minutes, then turn out onto a round platter. Top the Frittata with arugula, cherry tomatoes, parsley and goat’s cheese. Season. Drizzle with extra virgin olive oil. Serve hot or at room temperature.
Arugula and Onions Frittata Version
Prepare the Zucchini Frittata as described above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly until soft and translucent. Add 110 g washed, dried, chopped arugula; cook, stirring for a couple of minutes, until it wilts. Then add the eggs and proceed with the recipe.
Browned Onion Frittata Version
Prepare the Zucchini Frittata using the recipe above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly, stirring often, until soft and golden brown. Be patient; coloring the onions can take 15 to 20 minutes. Then add the eggs and proceed with the recipe.
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