our Italian Cooking
Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Frittata with Zucchine
Frittata con le Zucchine
2 + 2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
2 green zucchine, finely sliced
6 to 8 eggs
salt and pepper
Pour 2 tablespoons of olive oil in a non-stick skillet on medium heat. Add onion and zucchine, salt lightly, and sauté until the zucchine are soft and the onion becomes translucent.
Lightly beat the eggs in a bowl until fully combined. Add salt and pepper.
*** 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.
When the egg starts to solidify, lightly scramble the center using a fork to let all the egg penetrate to the bottom. Shake the pan lightly 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 runny, then place a dish slightly larger than the pan over 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.