• 1/2 onion, chopped
• 3-4 cloves garlic, slivered
• 1-2 medium zucchini, shredded or chopped
• 1 tablespoon olive oil
• 1 ear corn, cooked and scraped from the cob
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 teaspoon dried thyme
• 4 eggs
• 1/2 cup freshly grated Pecorino Romano cheese
• snipped fresh basil, several leaves
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Cook the onion, garlic, and zucchini in 1/2 tablespoon oil, using an oven-proof 9 or 10 inch skillet for about 8 to 10 minutes. Add the corn, salt, pepper and thyme and transfer mixture to another bowl. Whisk the eggs and add Romano cheese and snipped herbs . Reheat the pan with the remaining oil and pour in the eggs and then scatter the cooked vegetables evenly over the egg mixture. Reduce to medium low and cook about 8 minutes but do not stir. It should be set but perhaps a little soft still in the center and browning on the bottom. Sprinkle the Parmigiano-Reggiano cheese over and place under a hot broiler for 3-4 minutes, or until cheese is brown.


Casseroles Main Dishes Side Dishes Vegetable Dishes Vegetarian