Frittata di Zucchini - Italy's Version of The Omelette. - My Tuscan Aria

Italy’s Version of The Omelette

My nonna, Olga, often made a simple frittata with the abundance of summer vegetables in her garden. I remember eating it cold for lunch the next day and thinking it was even more delicious.

Use the freshest and highest quality ingredients to make this delicious frittata – and on the stovetop. No hot oven required. It’s good as a cold leftover as well – that is, if there is any left over. Seconds are a must, so this recipe will serve two to four.

 

The Ingredients: six large eggs, two tablespoons of whole milk, 1/2 cup of freshly grated aged Parmigiano-Reggiano cheese, one shallot, (finely sliced), 1 medium size zucchini (diced), about one tablespoon of unsalted butter, 2 tablespoons of high quality olive oil and some salt and pepper.

 

 

  1. Step One: Beat eggs with milk and add cheese, salt and pepper. Set aside.
  2. Step Two: Using a large, preferably nonstick skillet, heat olive oil over medium heat and sauté the shallot and zucchini. Soften and continue to saute until zucchini is golden and somewhat browned. Put mixture onto a plate to cool a bit.
  3. Step Three: Add the vegetables to the egg mixture and blend.
  4. Step Four: Using the same pan, swirl in the butter and when melted, add the egg/zucchini mix. Cover the pan and over medium low heat, let the frittata cook for about ten minutes. The edges will start to brown, and the center will be set. Do not fold. Slice into four pieces and serve from the skillet.

I served this with some fresh basil leaves and a few slices of garden tomatoes. See below for a couple more photos of the prep.

 

If you make this, let me know how you liked it.

 

Buon appetito!

The Vegetables

You can also dice the shallots, but I prefer to slice them. They caramelize nicely. The vegetables should not be overcooked, but since you are finishing the frittata on the stove, the color should be golden brown.

Putting it Together

Don't put the vegetables immediately into the eggs, or they will scramble. Let them cool off for two or three minutes first. Remember, a frittata is an open faced omelette. We want it to be dense and smooth when finished.

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