Zucchini Frittata

• 5 tablespoons (75 mL) extra virgin olive oil, divided
• 3 medium zucchini, halved lengthwise and thinly sliced
• 1 medium onion, peeled and chopped
• 1 thick slice crusty bread (such as Pugliese), soaked in 1 cup (236 mL) milk for 5 minutes
• 6 large eggs
• 1/2 cup (118 mL) grated pecorino cheese
• 1 teaspoon (5 mL) salt

1. Preheat the oven to 400F (200C).
2. In a medium pan, heat 2 tablespoons (30 mL) of the olive oil.
3. Add the zucchini and onion and cook until they are soft, about 7 to 8 minutes.
4. Set aside.
5. Meanwhile, break up the bread into small pieces with your hands.
6. Reserve the milk it was soaking in.
7. In a large bowl, combine the zucchini and onion mixture, the bread and milk, the eggs, the pecorino cheese, and the salt.
8. Stir to combine.
9. The mixture should be quite liquid (slightly thicker than milk), If necessary, add more milk.
10. Pour the remaining olive oil (about 3 tablespoons 45 mL) into a large pan and swirl it around to make sure the bottom and sides of the pan are well oiled.
11. Pour the egg mixture into the pan and cook for about 15 minutes, or until the eggs are set.
12. Brown the frittata under the broiler for a couple of minutes.
13. Serve hot or at room temperature.

extra virgin olive oil, zucchini, onion, bread, eggs, pecorino cheese, salt

Taken from www.cookstr.com/recipes/zucchini-frittata (may not work)