By Angela Stephens
Gannett News Service

Is there nothing better than a meal that's so easy to make and so versatile that you could eat it for virtually any meal?

Think frittatas. If you have eggs on hand, a bit of cheese and a few herbs and vegetables, you can have an elegant Sunday breakfast or brunch dish, with leftovers serving you well for a quick-heat lunch the next day.

It's the perfect dish for those hectic weeknight dinners - just pair it with some of that lightning-fast salad in a bag and you have a simply delightful supper.

A frittata is not really much more than a glorified omelet. But it's the Italian version, which combines most of the ingredients into the egg mixture and is cooked more slowly over a lower heat.

You don't fold it over, as you would with the French-style omelet. Usually, it's popped under the broiler at the end of the cooking time to finish it off.

Don't let the list of ingredients or directions in a typical recipe scare you. It really comes together quite easily.

Zucchini, Tomato and Basil Frittata

3 tablespoons olive oil

1 large onion, finely diced

1 (14-ounce) can diced tomatoes, drained well, juice reserved

2 small zucchini, halved lengthwise and thinly sliced

8 large eggs

1/3 cup grated Parmesan cheese

2 tablespoons fresh basil, minced, or 1/2 teaspoon dried

1/2 teaspoon salt

Freshly ground black pepper, to taste

Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over medium heat. Add onion and saute until softened, about 10 minutes. Add the drained tomatoes and cook slowly with onions until onions are very tender, about 10 more minutes. Stir in the zucchini and cover the pan. Cook, stirring often, until the zucchini is tender, about 10 minutes.

Add a little of the reserved tomato liquid if the vegetables begin to stick. Scrape mixture into a bowl and let cool.

Clean the skillet and then pour in the remaining oil and swirl it around the pan to coat the sides and the bottom. If you are not using a nonstick skillet, you may need more oil. Heat the pan over medium heat.

Meanwhile, beat the eggs thoroughly. Beat in the cheese, basil, salt and pepper. Stir in the zucchini mixture. Pour into the prepared pan. After about five minutes, when the edges begin to set, loosen the edges of the frittata with a heat-proof rubber spatula. Tilt the pan to allow the uncooked egg to reach the bottom of the pan. It should take about 15 minutes for the frittata to become almost completely set.

Meanwhile, preheat the broiler. When the frittata is nearly cooked, slide the pan under the broiler for a minute or so, until the top is set. Let frittata cool for 10 minutes before cutting it into wedges to serve. Makes 4 servings.

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