How to prepare the real Italian recipe of Fried Eggs with Zucchini or Frittata di Zucchine

“Frittata” is Italy’s answer to the French omelette and the Spanish tortilla.  Fillings are usually made with what’s in season and the cook’s imagination and LOVE, common inclusions in the frittata are potatoes, asparagus, onions, or mushrooms, ham and mozzarella. For this recipe, we will use some fresh zucchini. The filler should be lightly and simply cooked: a quick saute before being incorporated into the egg mixture. There are three critical elements to a great frittata: a non-stick pan, low heat, and a (non-stick) wood spatula. The pan allows you to cook the frittata without much oil, the low heat cooks the eggs through without burning!

Ingredients (4 people)

• 2 medium Zucchini, halved lengthwise and cut into 1/8″ half-rounds
• 7-8 large Eggs
• 1 small Onion, finely chopped
• 1 oz Parmigiano Reggiano or Grana Padano
• 1 tbsp of Olive Oil
• few leafs of Fresh Basil
• 1 tsp Salt
• Pepper to taste
• non-stick large Skillet, silicone or wood Spatula

Preparation

1. In a bowl, beat together the eggs, onion, cheese, pepper, and salt until well mixed with consistency in color.
2. Saute the zucchini with olive oil over medium-high heat oil for 6-8 minutes, tossing frequently. Until zucchini get gold and softer. Add the fresh basil leafs chopped.
3. Reduce the heat to medium-low. For a fluffier frittata, beat the egg mixture again to incorporate air, otherwise let the ingredients sit while the pan loses a little heat. Add the egg mixture to the pan. Lift the edge of the frittata  with a spatula and angle the pan to allow egg mixture flow underneath.
4. Once the frittata is mostly cooked and a quick check to the underside shows a nice brown crust, turn the frittata over. Before its too late! The usual method for doing is to place a large plate on top of the pan, flip over, and then slide the frittata back (uncooked-side down) into the pan.  Cook for another minute or so, and flip onto the serving plate.
5. A frittata can be served warm or room temperature.

TIP: you can finish cooking your frittata in the oven for a more crispy feeling.

Posted by Nicoletta and Tiziana

The Real Italian Food. Buon Appetito!