Frittata Di Zucchine

From the story The Happy Forever Community Garden Bears Fruit
by Simona Carini


Photo by Simona Carini

Author’s own interpretation of a classic Italian dish. I like frittata with lots of zucchini and the recipe below satisfies my personal taste. The recipe can be varied to use more eggs or less zucchini, or another type of summer squash. Adjust cooking time as needed by watching carefully over the pan.

Olive oil
¼ cup minced onion
1 pound zucchini, cut into ⅛ inch-thick slices
(if zucchini are more than 1 inch in diameter, cut in half or quarters lengthwise)
Freshly ground pepper (optional)
5 extra-large eggs (or 4 eggs and 2 egg whites)
¼ cup milk
Salt to taste

Preheat the broiler. Generously spray with olive oil the bottom of a 10-inch frying pan with an oven-resistant handle. Add the onion and sauté for a few minutes until colored. Add the zucchini slices and cook over low heat until they are slightly soft (about 15 minutes), stirring often.

Break the eggs in a small bowl and beat lightly with a fork. Add the milk and salt to taste and beat for a few more seconds.

Optionally sprinkle some pepper over the zucchini and stir. With the help of a wooden spoon, distribute the zucchini slices so that they form an even layer. Slowly pour the beaten eggs over the zucchini. Cook on low heat until the frittata is mostly set: the top will be slightly running.

Place the pan on the middle rack of the oven. Broil for a few minutes until the top of the frittata is golden brown. Remove the pan from the oven and, with the help of a spatula, slide the frittata onto a serving plate.

Cut into wedges and serve immediately.

Serves 4–5