Frittata with Zucchini and Parmesan

• 8 large eggs
• 2 medium zucchini, thinly sliced into rounds
• 1/2 small onion, thinly sliced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil

Instructions

1. 1

   In a bowl, whisk the eggs with the Parmesan cheese, salt, and pepper.

2. 2

   Heat the olive oil in a 10-inch oven-safe nonstick skillet over medium-high heat. Add the sliced onion and cook for 2-3 minutes until soft.

3. 3

   Add the sliced zucchini and cook, stirring occasionally, until tender and lightly browned, about 5-6 minutes. Ensure the vegetables are evenly distributed in the pan.

4. 4

   Reduce heat to low. Pour the egg mixture over the vegetables. Run a spatula around the edges to let the uncooked egg flow to the bottom. Cook for 4-5 minutes until the edges are set but the center is still runny.

5. 5

   Meanwhile, preheat your oven broiler.

6. 6

   Transfer the skillet to the oven under the broiler. Broil for 2-3 minutes, watching carefully, until the frittata is puffy and golden brown on top.

7. 7

   Remove from oven and let sit for a few minutes. Slice into wedges and serve warm or at room temperature.