Zucchini Frittata

I like frittatas, but I didn't care for this one. And I'm not sure why. I guess because I like a lot of veggies with my eggs. I missed having bell pepper. A recipe I did before was better. I'll have to dig that up and see if I can sommersize it.

Oh, I did add some extra pepper and it made it better. Hubby liked it just fine. May be me tonight.... Any way, here it is

4 large eggs
salt & pepper
2 TBSP Olive oil
1 medium onion, chopped
1/2 cup julienned zucchini (my favorite part of this, I'm going to julienne them next time too.
Sprinkle of grated Parmesan cheese (I used 1/8 cup)
1 medium tomato, seeded and diced
10 fresh basil leaves, chopped (I used 1 tsp dried)

Preheat the oven to 350 F
Whisk the eggs in a bowl with a splash of water. Add a dash of salt and pepper. Place a medium saute pan (with an oven proof handle) over medium heat. When the pan is hot, add the olive oil. Saute the onion until crispy brown, about 10 minutes. Set aside half the onion for a garnish. Add the zucchini to the remaining onion in the hot pan and saute for a few minutes.

Add the beaten eggs to the saute pan. Immediately sprinkle with the grated cheese and remove from the heat.

Place the pan in the preheated oven. (If you do not have a saute pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden.

While the frittata is baking, in a separate bowl, mix the tomato, basil, salt & pepper. top the cooked frittata with the tomato mixture and garnish with crispy onions.

I actually put it back in the oven for about 4 minutes to let the tomatoes get warm. That was a nice touch.