Prepare the Onion:

• Cook the chopped onion in 2 tbsp of extra virgin olive oil over low heat until extremely soft and melted, about 25 minutes. Stir occasionally to prevent burning.

Prepare the Zucchini:

• Slice the zucchini very thinly and then quarter each slice. This will help them blend better into the batter.

Make the Batter:

• In a large bowl, beat the eggs. Add the cooked onions and the prepared zucchini. Mix well.
• Gradually add the grated pecorino romano cheese and bread crumbs to the egg mixture, stirring constantly until the mixture reaches a batter-like consistency.
• Season with salt and pepper to taste.

Fry the Frittatas:

• Heat a mix of canola/vegetable and olive oil in a large frying pan over medium heat.
• Spoon the batter into the hot oil, forming small round frittatas.
• Fry the frittatas for about 5 minutes on each side, or until golden brown and cooked through. The middle should not be jiggly when done.
• Remove the frittatas from the oil and drain on paper towels to remove excess oil.

Serve:

• Serve the frittatas warm. They can be enjoyed as a main dish, side dish, or even as an appetizer.
• Pairs very well with homemade ranch or tzatziki.