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Frittata With Zucchini
4 main-course serving or 8 appetizer servings
Fabrizio Aielli likes to make this for guests. It's the easiest, and some would argue best, way to make a large omelet. Small, thin zucchini have the most flavor.
1/2 cup extra-virgin olive oil
1 large Vidalia onion, thinly sliced
4 small to medium slender zucchini (about 1 pound), cut into thin rounds
Salt
Freshly ground black pepper
10 eggs, beaten
1/2 cup milk
1/4 cup chopped flat-leaf parsley
1 cup grated Parmesan cheese
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