1 c. thinly sliced onions
1/3 c. olive oil
3 sm. zucchini, sliced thin
6 lg. eggs
1/2 tsp. salt
1/2 tsp. finely ground black pepper
5 tbsp. freshly grated Parmesan cheese
4 tbsp. butter
1 tbsp. finely chopped parsley
1 or 2 basil leaves, cut into thin strips

Cook onion in olive oil until transparent.

Add zucchini and brown lightly. Reduce heat and let onion and zucchini cook down for 4 to 5 minutes, then season with salt and pepper. Drain off oil and excess liquid and cool slightly.

Beat the eggs in a bowl with salt and pepper.

Add zucchini and onion mixture and 4 tablespoons of cheese.

Heat the butter over medium-low heat in a heavy 10 inch skillet, preferably black iron, until it foams.

Pour the mixture into the pan, add parsley and basil.

Keeping the heat very low, cook only until the eggs have set, about 20 minutes. The top should still be a little runny.

Sprinkle with remaining cheese and put under a hot broiler for one minute until barely set on top but not brown.

Run a sharp knife or thin spatula around edges of frittata to loosen from pan. Slide it out onto a plate and cool to room temperature.

Serve cut into wedges along with a robust salad.