Zucchini Frittata – and not just Zucchini!
Frittata, omelellete, tortilla, koo koo… in the broadest definition, all are eggs cooked in a skillet; variations on an omelet. A traditional Italian frittata is cooked ‘open-faced’ and can feature a very wide choice of ingredients in addition to the basic beaten eggs. In this recipe, I’ve chosen zucchini (which can be the best or the worst of vegetables: is there anything more delicious than fresh zucchini, sautéed al dente; or anything worse than Institution Zucchini, boiled to death?). Instead, or in addition to, zucchini, you can use all kinds of cured meats, hams, salamis, cheeses, spinach, onions, herbs… the list goes on and on and may depend simply on what you have at hand. And that’s the wonderful thing about frittata: it is extremely versatile: delicious served hot or cold.
A frittata is an Italian open-faced omelet. In Italy this would never be served at breakfast, but as an appetizer or light meal. Substitute the zucchini for any vegetable you prefer. One of my favorite frittatas is with asparagus and thinly sliced potatoes. Or you can eliminate the vegetables and just use the cheese and herbs.
You’ll need:
4 zucchini, sliced in rounds
1 tablespoon olive oil
1 tablespoon unsalted butter
6 large eggs, lightly beaten
2 tablespoons fresh chopped parsley
½ cup grated Parmigiano-Reggiano
Salt & Pepper
In a bowl, whisk together the eggs, parsley, cheese and salt & pepper. Heat the olive oil and butter in a large non-stick skillet. Add the egg mixture and the zucchini into the skillet. With a rubber spatula make small holes in the bottom of the frittata to let the uncooked egg run to the bottom of the pan. Cook for about 4 or 5 minutes until the bottom is golden brown and the eggs are nearly set. Place a large plate over the pan, flip the frittata over and slide it back into the pan. Cook for another 3 or 4 minutes, until the bottom is golden brown. Slide the frittata onto a serving plate and cut into wedges. Can be served warm or at room temperature.
