Onion and Zucchini Frittata
1 T. plus 2 t. OLIVE MILL Bacon olive oil
¾ cup finely chopped onion
Salt to taste
1 garlic clove, minced
1 small zucchini, grated
4 eggs
1 T. milk
Ground pepper to taste
Heat 1 T. oil in 8” omelet pan and add the onion and salt. Cook, stirring often until onion is soft, about 10 minutes. Add the garlic and zucchini, cook stirring often until zucchini has wilted, about 3 minutes. Remove from heat. Beat the eggs in a medium bowl with milk, salt and pepper. Stir in the onion and zucchini mixture and mix well. Heat the remaining oil in pan. Pour in the egg mixture, swirl the pan to distribute the eggs and filling evenly over the surface. Once a few layers of egg have cooked, turn to cook about 7-10 minutes until puffed and almost set, loosening edges with spatula as needed. Allow to cool to room temperature, cut into 4 wedges and serve.
