3 cloves garlic, minced
3 tablespoons olive oil
1 cup thinly sliced zucchini
1 cup thinly sliced yellow squash
5 small red potatoes, cut in 1/4-inch slices
1 teaspoon dried parsley
1 teaspoon dried basil
6 eggs, lightly beaten
1/2 cup grated Parmesan cheese
In an ovenproof pan over medium heat, saute the garlic in the olive oil until golden. Add the vegetables and cook, stirring frequently, for 10 minutes. Add the herbs and mix in thoroughly.
Preheat the broiler.
Pour the eggs on top of the vegetables. Tilt the pan to spread the eggs evenly over the vegetables. Cover the pan and cook for 5 to 10 minutes, until the eggs are set.
Remove the cover and sprinkle the Parmesan over the frittata. Place under the broiler until golden brown.
Spinach Parmesan Frittata
6 large eggs
Salt and freshly ground black pepper
Freshly grated nutmeg
4 cups loosely packed fresh spinach leaves, rinsed, dried and finely chopped.
1 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1. Break the eggs into a large bowl and beat lightly with a fork. Add the salt and pepper, nutmeg, spinach and half the cheese and beat lightly to combine.
2. In a 9-inch braiser or ovenproof nonstick skillet, heat the oil over medium heat. Add the egg mixture. Reduce the heat to low and cook unstirred for about 5 minutes. There may still be some liquid on the surface at this time. Sprinkle with the remaining cheese.
3. Place pan under broiler for 2 minutes or until top is puffy and golden. Remove the frittata from the broiler and let cool in the pan for 2 minutes. Invert onto a large plate or platter. Serve immediately or let the frittata cool to room temperature.