Preparation:
blanch zucchini in boiling salted water for 5 minutes drain, refresh in ice water, and drain well combine zucchini, olives, scallions, and oregano-mix well, set aside combine eggs, cream or water, salt, and pepper-mix well heat 3 tablespoons olive oil in a nonstick skillet, over a medium flame add garlic, heat and stir until golden, without scorching add zucchini mixture, heat and stir for 2 minutes add egg mixture and heat, without stirring, until 1/4-inch of edges are set carefully loosen edges with a spatula and tilt pan to allow uncooked portion to run to the bottom of the pan continue to cook, without stirring, until top is set (the very center may remain slightly loose) invert a serving plate over the skillet and turn the skillet over to turn the frittata onto the plate heat remaining 1 tablespoon olive oil in the pan, over a medium flame slide the frittata back into the skillet heat for about 2 minutes to lightly brown the bottom place a heated serving plate on top of the frittata and invert skillet to transfer frittata to plate sprinkle with grated cheese cut into wedges arrange onto a serving platter garnish with fresh herbs serve hot or at room temperature |
