Frittata


By Carol Firenze
April 01, 2012

See Carol Firenze's Global Snapshot article about The World's Largest Frittata.

What you Need:

2 tablespoons The Olive Oil Source medium extra virgin olive oil
5 medium size green zucchini (slice zucchini lengthwise into quarters and then coarsely dice)
1 chopped (white) onion
1 clove garlic
5 large eggs (ratio: 1 egg per zucchini)
¾ cup grated Parmesan cheese
½ cup seasoned breadcrumbs

salt, pepper, Italian seasonings (to taste)

How to Prepare:

  • Sauté onion in olive oil; when onions become clear, add garlic and continue to sauté for a minute.
  • Add zucchini and sauté until zucchini are soft (cover for fast cooking).
  • Remove from heat.
  • In another bowl, beat the eggs.
  • When zucchini mixture is cool, add to eggs.
  • Then add the grated Parmesan cheese and breadcrumbs and mix.
  • In oiled frying pan, place zucchini mixture and cook over medium heat until the mixture becomes firm.
  • When the mixture reaches this stage, your frittata is half finished.
  • Place a dinner plate over the pan and carefully invert the frittata, letting it slide back into the pan to cook the other side.
  • When the frittata is golden brown and egg mixture congealed, slide onto a plate and serve warm (or cold).

Note: if you do not wish to try to invert the frittata, you can put it under the broiler in the oven, until it is firm and golden in color; or if you travel to Italy, you may find a “Gira Frittata ” - “turn the frittata” pan for easy flipping or you can buy a similar pan at a gourmet cooking store.