Frittata with Zucchini Recipe

Preparation

1. Peel and thinly slice the onion crosswise. Put 2½ tablespoons of the butter in a 10-inch nonstick, ovenproof skillet over medium heat. When the butter has melted, add the onion and season lightly with salt. Sauté until the onion has softened and turned a light caramel color, 8 to 10 minutes.
2. While the onion is sautéing, wash the zucchini, remove the ends, and cut into thin rounds about ¹⁄? inch thick. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is quite tender and has started to brown, 10 to 15 minutes.
3. While the zucchini is cooking, put the eggs in a mixing bowl and beat until the yolks and whites are evenly mixed.
4. When the zucchini is ready, transfer the contents of the pan to the bowl with the eggs and mix thoroughly.
5. Preheat the broiler.
6. Put the remaining ½ tablespoon butter in the skillet and return to medium heat. When the butter is hot, pour in the egg-and-zucchini mixture. Cook over medium heat for 6 minutes, then place under the broiler until the top is lightly browned, about 2 minutes. Slide the frittata onto a cutting board. Cut into slices and serve hot or at room temperature.