Zucchini and Mint Frittata
1 tablespoon olive oil
1/2 yellow onion, finely chopped
1 clove garlic, peeled
1 large zucchini, thinly sliced
Coarse salt, to taste
Peperoncino or freshly ground black pepper, to taste
1 tablespoon chopped fresh mint
1 tablespoon caciocavallo or pecorino cheese, grated
Heat the oil in an 8-inch, nonstick skillet over a medium heat. Sauté the onion and garlic clove (whole) until the onion softens, but does not brown, about 10 minutes.
Add the zucchini and sprinkle lightly with salt. Sauté 10 minutes, or until the zucchini slices have softened but still retain their shape. The seeds should appear swollen and almost translucent.
In a small bowl, beat the eggs, then whisk in a bit of salt, the peperoncino or black pepper, mint and cheese.
Reduce the heat under the skillet to low, then pour the eggs mixture over the zucchini. Cook for 10 minutes, gently shaking the pan now and again, or using a spatula around the edges to make sure the frittata is not sticking.
The bottom of the frittata should be golden and firm, but the center should still have give. Remove the skillet from the heat.
Put a plate over the pan and quickly invert so the frittata slips out upside down. Carefully slide the frittata back into the pan (the top of the frittata now should be on the bottom) and cook another 5 minutes. Serve warm or at room temperature. Makes 2 servings.