The frittata came together quickly and had nice flavor from the garlic, basil, and cheese.

A couple of notes: I just whisked together the eggs and milk not wanting to get my blender out.  Also, I found that I had to cook the eggs a touch longer than the recipe called for a yummy breakfast.

If you don’t have zucchini just substitute whatever veggie you have on hand!

Zucchini Frittata
Michael Chiarello

• 2 small cloves garlic
• Olive oil, for sauteing
• 1 medium zucchini
• 1/2 bunch basil
• 8 eggs
• 2 tablespoons milk
• Salt and pepper
• 1/4 cup grated Parmesan

Preheat the broiler.

Start by crushing some garlic and heating it in some olive oil in a medium nonstick saute pan on the stove. While that is heating up, very thinly slice the zucchini on a mandoline. When the oil and garlic are heated, tear some basil into the pan and add all the sliced zucchini. Cook until the zucchini is tender, but not cooked through, about 2 minutes. Season with salt and pepper.

Blend eggs in a blender with a little bit of milk and some salt and pepper. Blend on the highest speed.

Pour the egg mixture into saute pan and let it sit for 1 minute. When there isn’t much loose egg left in the pan, grate some Parmesan on top and place pan in the broiler for 1 minute.

Take pan out of broiler, let it cool and set in pan for 5 minutes. When cool invert a plate on top of pan and turn over. Slice and serve.