Frittata di Zucchine
Eggs, flat and confident
Italian zucchini frittata: sautéed zucchini folded into eggs with Parmigiano and basil, cooked slow and finished under the broiler.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 6 servings
Ingredients
- 8 eggs
- 3 zucchini, sliced thin
- ¾ cup grated Parmigiano-Reggiano
- 1 small onion, sliced
- Basil, olive oil, salt, pepper
Instructions
- 01
Cook the zucchini. Sauté onion and zucchini in olive oil until gold at the edges, then cool slightly.
- 02
Beat the eggs. Whisk eggs with cheese, salt and pepper and fold in the vegetables and basil.
- 03
Cook low. Pour into a 10-inch nonstick or cast iron pan over low heat and cook 12 minutes without stirring.
- 04
Finish under heat. Slide under the broiler 2 minutes until just set. Serve warm or room temperature.
Larry’s rule: Low and slow. A blasted frittata puffs like a soufflé, then collapses into rubber.