Recipe: To make this family-friendly frittata, mix sweet onion and zucchini with fresh herbs

Zucchini-herb frittataKaroline Boehm Goodnick for The Boston Globe

Serves 6

The eggy dish frittata is basically a thick omelet, and a great vehicle for vegetables, herbs, and cheese. Here, the eggs are mixed with sauteed onion, zucchini, cheddar, parsley, basil, and oregano. You need a large skillet with a heatproof handle that can go from a burner to the oven. When the pan comes out of the oven, leave a cloth wrapped around the handle to remind you that it’s very hot. Serve the frittata as a weeknight family dinner with a salad or a plate of sliced tomatoes drizzled with olive oil, or set it on a brunch buffet.

2½	tablespoons olive oil
½	large sweet onion, chopped
2	medium zucchini, trimmed, quartered lengthwise, and thickly sliced
¼	teaspoon crushed red pepper
	Salt and black pepper, to taste
1	cup packed grated sharp cheddar cheese
3	tablespoons chopped fresh parsley
2	tablespoons chopped fresh basil
1	tablespoon chopped fresh oregano
10	eggs

1. Set the oven at 375 degrees. Have on hand a 12-inch skillet with a heatproof handle.

2. In the skillet over medium heat, heat the oil. Add the onion, zucchini, crushed red pepper, and a sprinkle of salt and black pepper. Cook, stirring often, for 10 minutes, or until the vegetables soften.

3. Turn the heat to medium-high and continue cooking, stirring often, for 8 to 10 minutes more, or until the vegetables are cooked through and golden in spots. Lower the heat to medium and stir in the cheese, parsley, basil, and oregano.

4. In a bowl, whisk the eggs with ½ teaspoon salt and a few grinds of black pepper.

5. Carefully pour the eggs into the zucchini mixture in the skillet, making sure the zucchini is evenly distributed in the pan. Cook over medium heat for 6 minutes, or until the bottom and edges of the frittata are just set.

6. Transfer the skillet to the oven. Bake for 15 to 18 minutes, or until the frittata is slightly puffed, set in the middle, and golden at the edges.

7. Let the frittata sit for 5 minutes. Run a blunt knife around the edge of the round and cut it into 6 wedges. Use a flat spatula to remove the wedges from the pan.

Lisa Zwirn