Frittata di zucchine (Zucchini Frittata)
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Total Time
45 mins
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Cuisine
American, International
Frittata di zucchine (Zucchini Frittata)
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 6-8 egg
- 2-3 zucchini smallish
- olive oil
- salt
- black pepper
- cheese a good handful, grated
Instructions
- When making a zucchini frittata, you start by slicing your zucchini into thin rounds and fry them until soft in olive oil. I like to brown them just slightly—not too much—and actually let them get pretty soft—but not mushy—to emphasize their natural sweetness.
- Then mix the sautéed zucchini with beaten eggs, salt, pepper and lots of grated cheese. For this dish, a mild pecorino (such as a pecorino toscano) does nicely, as would grana padano or parmigiano-reggiano. Of course, you can get a bit crazy and try something entirely different, but I'd avoid a cheese that's too sharp, as it would overwhelm the delicacy of the zucchini.
- The mixture goes into a skillet to fry in a bit of olive oil. As explained in the master recipe, there are different methods for cooking the top of a frittata once the bottom has browned. This time, feeling a bit lazy, I just ran the skillet under a broiler for a few minutes, until the top was nice a golden brown.
Notes
- For details on making a proper frittata, see:
- http://memoriediangelina.com/2011/01/28/frittata-con-patate-e-salsiccia/
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