ZUCCHINI FRITTATA - MICHAEL CHIARELLO

2 small cloves garlic 

Olive oil, for sauteing 

1 medium zucchini 

1/2 bunch basil 

8 eggs 

2 tablespoons milk 

Salt and pepper 

1/4 cup grated Parmesan 

Preheat the broiler. 

Start by crushing some garlic and heating it in some olive 

oil in a medium nonstick saute pan on the stove. 

While that is heating up, very thinly slice the zucchini on a mandoline. 

When the oil and garlic are heated, tear some basil into the pan 

and add all the sliced zucchini. 

Cook until the zucchini is tender, but not cooked through, 

about 2 minutes. Season with salt and pepper. 

Blend eggs in a blender with a little bit of milk 

and some salt and pepper. 

Blend on the highest speed. 

Pour the egg mixture into saute pan 

and let it sit for 1 minute. 

When there isn't much loose egg left in the pan, 

grate some Parmesan on top and place pan in the broiler for 1 minute. 

Take pan out of broiler, let it cool and set in pan for 5 minutes. 

When cool invert a plate on top of pan and turn over. 

Slice and serve.