A frittata is a great way use up leftover vegetables! James Beard recommended serving this dish for Sunday brunch, along with briskly chilled Champagne.
- 6 to 8 small zucchini
- 3 tablespoons olive oil
- 2 tablespoons butter
- 8 eggs
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese
Wash but do not peel the zucchini. Cut into 1/4-inch slices and cook slowly in oil and butter until just tender.
Beat the eggs with the salt and pepper and pour gently over the zucchini. Cook until just set.
Sprinkle the cheese on top and run under the broiler to brown lightly.
Let the frittata stand for a minute or two, and then cut into wedges and serve.