Zucchini and Sweet Onion Frittata

Ingredients

• 10 large eggs
• 1 1/2 pounds zucchini, sliced into 1/4-inch coins
• 1 large sweet onion, sliced thin
• 3/4 cup grated Parmesan cheese
• 1/3 cup heavy cream
• 3 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh basil

Before you cook

• Slice the zucchini into coins, toss them with 1/2 teaspoon of the salt, and let them drain in a colander for 10 minutes.
• Slice the onion and the garlic.
• Whisk the eggs with the cream, Parmesan, remaining salt, and pepper.
• Move an oven rack 6 inches below the broiler and heat the broiler.

Steps

1. Press the drained zucchini between paper towels to squeeze out as much liquid as you can.
2. Heat the olive oil in a 10-inch ovenproof skillet over medium-high heat.
3. Add the onion and cook for 6 minutes, stirring, until soft and golden at the edges.
4. Add the zucchini and garlic and cook for 7 minutes more, until the zucchini is tender and lightly browned in spots.
5. Spread the vegetables into an even layer and lower the heat to medium-low.
6. Pour the egg mixture over the vegetables and shake the pan gently to settle it.
7. Cook for 9 to 11 minutes without stirring, until the edges are set and only the center is still loose.
8. Slide the skillet under the broiler for 2 to 3 minutes, until the top is puffed and spotted brown.
9. Let the frittata rest in the pan for 5 minutes.
10. Scatter the basil over the top and cut it into wedges to serve warm or at room temperature.