A delightful zucchini frittata enhanced with fresh herbs and cheese, perfect for any meal.
Preheat your oven's broiler to high.
Ensure the broiler is fully preheated for even cooking.
Heat a tablespoon of olive oil in a frying pan over medium heat.
Use a non-stick pan to prevent sticking.
Add the chopped onion and sauté until softened, about 5 minutes.
Stir occasionally to prevent burning.
Add the sliced zucchini and cook until tender, about 8 minutes.
Cook until the zucchini is just tender, not mushy.
In a mixing bowl, whisk together the eggs, salt, pepper, and cheese.
Whisk vigorously to incorporate air for a fluffy texture.
Stir in the cooked zucchini and onion mixture along with the fresh herbs.
Ensure the mixture is evenly combined.
Heat the remaining olive oil in a broiler-safe skillet over medium heat.
Swirl the oil to coat the pan evenly.
Pour the egg mixture into the skillet and cook on low heat until the edges are set, about 10 minutes.
Avoid stirring to allow the frittata to set properly.
Transfer the skillet to the broiler and cook until the top is golden, about 2 minutes.
Keep an eye on it to prevent over-browning.
Slide the frittata onto a serving plate, slice into wedges, and serve warm or at room temperature.
Use a spatula to loosen the edges for easy removal.
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