Zucchini Quiche - Frittata di Zucchine

Zucchini Quiche... a quick and simple recipe that goes well all year round... can be served hot or cold.

• 8 Eggs
• 6 Medium sized zucchini
• 4 Tbs - Grated Parmigiano cheese
• Sunflower oil
• Salt & pepper 

Slice the zucchini very thin (approx. 6 slices per inch) and shallow fry them in a non-stick pan until golden brown with enough sunflower oil (or similar - I do not use soybean oil or olive oil as the former makes the zucchini taste fishy and the latter is too heavy to me).
Beat the eggs, Parmigiano cheese and a pinch of black pepper and salt with a fork for less than a minute (do not use a rotary or electric beater - you do not want a souffle`) in a large bowl.
Drain the zucchini really well but leave the pan well oiled.
Pour the zucchini into the beaten eggs and stir gently.
Heat the pan to very hot and then pour the zucchini-eggs mixture. Start working it with the tip of a metal fork lifting the edges and letting the running eggs slide underneath.
Reduce the heat. When there is no more running egg but he center is still very soft, invert the frittata on a plate and slide it back into the pan for firming of the other side, for just a few seconds. Do not overcook.

Source:

http://www.cookingwithnonna.com/italian-cuisine/zucchini-quiche-frittata-di-zucchine.html