Frittata con le Zucchine - Frittata with Zucchine
* Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.
* When the vegetables are ready, pour the eggs in the skillet.
* Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.
* When the vegetables are ready, pour the eggs in the skillet.
* When the egg starts to solidify, using a fork lightly scramble the center to let all the egg penetrate on the bottom. Shake lightly the pan back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan. Lift the frittata to check that the bottom is cooked and golden.
* Make sure the egg on the top is not too running, then place on the pan a dish slightly larger than the pan.
* Rotate the pan and the dish together so that now the frittata is upside down on the dish.
* Add 2 tablespoons of olive oil to the skillet then slide the frittata back into the pan so that the uncooked face is now on the pan.
* Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.
*** NOTES ***
* Don’t overcook the zucchine: They have to be firm.
* Don’t burn the onion, or the frittata will assume a bitter taste.
* If the vegetables are not ready but the bottom of the pan is dry, add 1 tablespoon of water.
* When the vegetables are ready, pour the eggs in the skillet.
* Lightly beat the eggs in a bowl, until fully combined. Add salt and pepper.
* When the vegetables are ready, pour the eggs in the skillet.
* When the egg starts to solidify, using a fork lightly scramble the center to let all the egg penetrate on the bottom. Shake lightly the pan back and forth to loosen the frittata and use a fork to loosen it from the edges of the pan. Lift the frittata to check that the bottom is cooked and golden.
* Make sure the egg on the top is not too running, then place on the pan a dish slightly larger than the pan.
* Rotate the pan and the dish together so that now the frittata is upside down on the dish.
* Add 2 tablespoons of olive oil to the skillet then slide the frittata back into the pan so that the uncooked face is now on the pan.
* Lift the frittata to check that the bottom is golden. Slide the frittata on a serving dish and serve warm.
*** NOTES ***
* Don’t overcook the zucchine: They have to be firm.
* Don’t burn the onion, or the frittata will assume a bitter taste.
* If the vegetables are not ready but the bottom of the pan is dry, add 1 tablespoon of water.
* 2 + 2 tablespoons extra-virgin olive oil
* 1 medium onion, finely diced
* 2 green zucchine, finely sliced
* 6 to 8 eggs
* salt and pepper
* 2 green zucchine, finely sliced
* 6 to 8 eggs
* salt and pepper