Crispy Zucchini Pasta Frittata with Garlic Oil

Steps

1. Prepare first: grate the zucchini, slice the garlic and tear the basil. Heat the oven to 375°F (190°C).
2. In a medium pot, bring the water and half the salt to a boil. Add the pasta and simmer, stirring often, until the water is absorbed and the pasta is just tender, 10 to 12 minutes; let it cool slightly.
3. Squeeze the grated zucchini firmly in a clean towel to remove excess liquid.
4. In a large bowl, whisk the egg, egg white, Parmesan, black pepper and the remaining half of the salt until smooth.
5. Heat the olive oil in a 10- to 12-inch oven-safe nonstick skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is pale gold, about 1 minute.
6. Add the zucchini to the skillet and cook, stirring, until dry and lightly browned, 4 to 5 minutes.
7. Stir the cooked pasta and half the basil into the egg mixture, then pour it into the skillet over the zucchini and garlic oil, spreading it evenly. Cook without stirring until the edges set and the bottom is golden, about 5 minutes.
8. Move the skillet to the oven and bake until the center is set and reaches 160°F (71°C), 15 to 18 minutes.
9. Rest 5 minutes, loosen the edges, slide onto a board, scatter with the remaining half of the basil and cut into wedges.